Chive and Onion Deviled Eggs

  • Prep Time 35 min
  • Total Time 50 min
  • Servings 12

Ingredients

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

Directions

  • 1 In 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 Peel 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.

Notes










Tips

Expert Tips

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

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Deviled Egg
Calories
50
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
95mg
4%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.