Cream Cheesey Deviled Eggs
From grandmommy 16 years ago
- 10 minutes to make
- Serves 24
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.
Ingredients
- 1 dozen extra large eggs shopping list
- 1 8oz. pkg. cream cheese shopping list
- 2 rounded T. dill pickle relish shopping list
- 1/3c. mayo shopping list
- 2T mustard shopping list
- 3T. finely minced celery shopping list
- 3T. finely minced onion shopping list
- 1T. Texas Pete hot sauce ( this brand is not unbareably hot) shopping list
- 1T. honey shopping list
- salt and pepper to taste shopping list
How to make it
- 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
The Rating
Reviewed by 3 people-
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!
lunasea
in Orlando loved it
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I've never heard of cream cheese in deviled eggs, but this is something I've gotta try! Sounds great! ;')
justjakesmom
in Everett loved it
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