Chive and Onion Deviled Eggs

Chive and Onion Deviled Eggs

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

Prep Time

35

Minutes

Total Time

50

Minutes

Makes

12

deviled

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
  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.
Makes 12 deviled eggs
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Deviled Egg)
  • Calories 50
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 110mg;
  • Sodium 95mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.