Creamy Deviled Eggs II
Cream cheese imparts a pleasantly smooth texture to these mouth-watering deviled eggs. This recipe makes just enough for two appetizer servings.
2 hard-cooked eggs
1 tablespoon cream cheese, room temperature
4 teaspoons mayonnaise
1 teaspoon sweet pickle relish
1/2 teaspoon Dijon mustard
Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. In a bowl, combine the yolks, cream cheese, mayonnaise, pickle relish, mustard, salt and pepper; mix well.
Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
2 stuffed egg halves equals 171 calories, 15 g fat (4 g saturated fat), 224 mg cholesterol, 264 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.