“I wanted to try another version of the classic deviled egg, and this one makes your mouth sing. Don't be alarmed if you find yourself back to the kitchen for "just one more" deviled egg. Recipe from Taste of Home 2009 Annual Recipes. Carol Ross in Anchorage Alaska says for extra flair garnish the eggs with a tiny amount of black caviar on top. Thank you Carol for this delightful deviled egg!”
READY IN:
42mins
SERVES:
12
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggs in half lengthwise.
  2. Remove the yolks and set the whites aside.
  3. In a small bowl, mash the yolks.
  4. Add the cream cheese, mayonnaise, mustard, vinegar, salt, and onion powder. Mix well.
  5. Stuff or pipe into egg whites.
  6. Refrigerate until serving (I skipped refrigerating and went straight to serving).

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