Chive 'n Onion Deviled Eggs

Add creamy richness and herbal accents to these foolproof appetizers with flavored cream cheese.

Chive 'n Onion Deviled Eggs

BettyCrockerRecipe by BettyCrocker

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2

35 minutes

50 minutes

12 deviled eggs

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Nutrition Info

  • 1 Deviled Egg
  • 50
  • 4g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 110mg
  • 95mg
  • 0g
    (Dietary Fiber 0g, Sugars 0g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 1, cover saucepan; heat to boiling and boil 5 minutes.

  • Tip

    For a special touch cut the eggs in half with a crinkle cutter.

  • Tip

    Make these all-time favorite appetizers up to 24 hours before your event and store in the refrigerator.

Ingredients

  • 6  eggs
  • 1/4  cup chives-and-onion cream cheese spread (from 8-oz container)
  • 1/8  teaspoon salt
  • 1  teaspoon milk
  • 1  teaspoon yellow mustard
  • 1/8  teaspoon paprika
  • 2  teaspoons chopped fresh chives

Directions

  1. 1In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  2. 2Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.

Categories: Ingredient, Eggs

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TBSPAna
TBSPAna said:

Hope they turn out great, @tracktigger!

4/30/2013 11:04:30 AM
tracktigger
tracktigger said:

First time making deviled eggs. Will be making this recipe for a party tonight. Wanting to try deviled eggs with a different flavor.

4/27/2013 12:57:42 PM

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