Sunday, November 30, 2008

Not-your-Grandma's Deviled Eggs

My husband requested deviled eggs as part of our Thanksgiving meal. I always thought deviled eggs were more of an Easter thing, but they are easy to make, so I threw some together.

12 hard boiled eggs
4 oz of Neufchatel cheese
3 Tbsp mayo
2 tsp dijon mustard
2 tsp white vinegar
1 tsp sugar
1/8 tsp paprika

1. Cut eggs in half lengthwise. Remove yolks; place in medium bowl. Add cheese, mayo, mustard, vinegar and sugar. Mix until well blended (I whip in stand mixer).

2. Spoon mixture into large resealable plastic bag. Snip a small opening in one of the lower corners of the bag.

3. Use the bag to pipe the filling into the egg whites. Sprinkle with paprika.

Super yummy. The kids just can't get enough of these. I usually end up making two dozen at a time.


Meg said...

Yum! I have never used cream cheese in deviled eggs!

Juliet said...

If they are good then you can have them any time! They are a great appetizer. :)