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Chive and Onion Deviled Eggs

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Chive and Onion Deviled Eggs
  • Prep 35 min
  • Total 50 min
  • Servings 12
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Add creamy richness and herbal accents to these foolproof appetizers with flavored cream cheese.
Updated Feb 23, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a special touch cut the eggs in half with a crinkle cutter.
  • tip 2
    Make these all-time favorite appetizers up to 24 hours before your event and store in the refrigerator.

Nutrition

50 Calories, 4g Total Fat, 4g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Deviled Egg
Calories
50
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
95mg
4%
Potassium
40mg
1%
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.
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