By Randi Cockrell
Fancy Deviled Eggs
3 steps
Prep:50minCook:30min
This recipe is from page 22 of The Pampered Chef Celebrate! Family, Friends, & Great Food cookbook from 2001. It suggests substituting different flavors of cream cheese such as chive and onion or salmon flavor. I, Randi, prefer to harden my eggs in the pressure cooker for 14 minutes on high pressure. Personally, I also like a sprinkle of paprika.
Updated at: Thu, 17 Aug 2023 06:32:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
1
Low
Nutrition per serving
Calories98.3 kcal (5%)
Total Fat7.3 g (10%)
Carbs3.4 g (1%)
Sugars2.1 g (2%)
Protein5.2 g (10%)
Sodium184.7 mg (9%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Place eggs in a single layer in a small (2 qt) saucepan. Add cold water to cover by about 1 inch. quickly bring water just to boiling. Remove pan from heat, cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
Step 2
Cut eggs in half lengthwise with crinkle cutter. Carefully remove yolks to classic batter bowl. Finely chop yolks with pastry blender or mash with fork. Stir in cream cheese and mayonnaise until well blended. Season to taste with salt and pepper.
Step 3
Place yolk mixture in easy accent decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired.
Notes
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