Recipe
Cream Cheesey Deviled Eggs Recipe
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Grandmommy / All my dishes 3 months, 1 week ago
Every Thanksgiving this is a regular side dish on our table. Sometimes it finds it's way to family birthday dinners and cookouts. We have enjoyed this dish this way for many years.
Prep:30m Cook:10m Servings:24
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 Grandmommy |
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Fans
Ingredients
- 1 dozen extra large eggs
- 1 8oz. pkg. cream cheese
- 2 rounded T. dill pickle relish
- 1/3c. mayo
- 2T mustard
- 3T. finely minced celery
- 3T. finely minced onion
- 1T. Texas Pete Hot Sauce ( this brand is not unbareably hot)
- 1T. honey
- salt and pepper to taste
Directions
- Boil eggs for 10 min
- Peel eggs and cut in half length wise
- Put yolks in bowl with all other ingredients and mix until well blended
- Put yolk mixture in a gallon size zip lock bag and squeeze contents into corner to use as a pastry bag
- Cut a small hole in corner and fill each shell quite full
- Chill and serve
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tnacndn 3 months, 1 week ago said:
This sounds great but I would have to leave out the hot sauce. LOL
Gem
ruskingirl 3 months, 1 week ago said:
With the addition of cream cheese, this recipe sounds less eggy than it's counterpart, I am looking forward to making it this Easter. Thank you.
lunasea 3 months ago said:
These are delicious, Denise - I really liked the sweetness from the honey and the extra creaminess from the cream cheese. Great, yummy and a real keeper. Thank you!