Cream Cheese Deviled Eggs

Happy 'almost' Easter!! 

Do you need a last minute Easter appetizer??  Well, look no further!  

Yes, most of us have had the creamy dreamy egg appetizers that are deviled eggs!  To me they are heaven! I adore every last bite of these savory egg cups.  I've had so many different variations, and am never too impressed.  Usually they lack flavor and attitude. I do like traditional deviled eggs but everyone likes a little pizazz right every now and then, right?! 

Surely we all love food that is not particularly low fat.  Healthy foods are usually the first foods I gravitate to, but these deviled eggs are definitely my weak spot.  I find adding a little (or a lot!) of cream cheese really kicks them up a notch! You can make them extra fancy by piping the yolk into the centers and garnishing them with sliced chives and avocado.  Some of my other favorite garnishes are sun dried tomatoes, tomato, bacon, red bell peppers, or  even sauteed mushrooms.  Although the list is really endless!

I hope everyone has a very happy and safe Easter!! 

Deviled Eggs

Recipe Created by Epicurean Mom

Yields 24 deviled eggs

Ingredients:

12 eggs, hard boiled, peeled and sliced length wise

1/3 cup mayo, plus 1 tablespoon

1 teaspoon white wine vinegar

2 teaspoons dijon

1 ounce cream cheese

salt to taste 

paprika, for garnish

avocado slices, for garnish

chive slices, for garnish

Preparation:

Carefully place the hard boiled egg yolks in a medium bowl and the hard boiled egg whites on a large plate/platter.  In a medium bowl mash the yolks until mealy.  Add the mayo, white wine vinegar, dijon, salt and cream cheese.  Mix until thoroughly blended.  

Pipe (or spoon) the yolk mixture into the egg white halves.  If piping, I used 1M tip but any tip works great. Sprinkle with paprika and top with avocado and chive slices. 

Serve immediately or store until ready to serve.