Deviled eggs are a staple for the Easter table. This recipe is no doubt, a crowd-pleasing winner. Not only are these eggs a classic creamy and delicious deviled egg, but they are also easy to make. I know that you’ll want to hold onto this recipe for future holidays. Come on in and I’ll share the recipe for Creamy Dijon Deviled Eggs – The Best Deviled Egg Recipe…
Creamy Dijon Mustard Deviled Eggs
Dijon mustard gives these eggs an extra zing. If you are looking for Easter Appetizers, then check out this adorable Easter Bunny Spinach Dip
Adapted from Taste of Home – Find the original and more at
These eggs have the perfect mixture of creamy goodness that you look for in a Deviled Egg.
Adapted from Taste of Home – Find the original and more at
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Creamy Dijon Deviled Eggs
Ingredients
- 6 Hard-boiled eggs
- 2&1/2 tbsp. softened cream cheese
- ½ cup mayonnaise
- 1 Tbsp. Dijon mustard
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- 1 Tbsp. chopped cilantro
Instructions
- Place eggs in a large saucepan, and cover them with 1 inch of water. Bring the water to a rolling boil. Remove the pan from heat, but let the eggs continue to sit in the heated water for about 15 minutes.
- Run the eggs under cold water, and keep them in ice water, as you get started on the creamy mixture
- In a large bowl mix the cream cheese, mayonnaise, mustard, salt, and pepper
- Peel the eggs
- cut them in half
- Holding the egg halves over the cream mixture, gently squeeze the whites releasing the cooked yellow portion into the cream mixture or scoop the yellow out into the bowl
- Mash with a fork until smooth, and stir in
- Spoon mixture into the egg whites
- Cover with plastic wrap – refrigerate up to 8 hours
- Sprinkle with chopped fresh cilantro
Notes
Nutrition
Adapted from Taste of Home – Find the original and more at TasteofHome.com
~Melissa – KidFriendlyThingsToDo.com
