Deviled Eggs Extraordinaire

For adult occasions, tiny amounts of red or black caviar may be appropriate garnish on top for variety. This creamy, mild deviled egg boasts a pleasant, mustard flavor, as well.


4 dozen


24 hard-cooked eggs, peeled
4 ounces cream cheese, room temperature
1/2 cup mayonnaise
2 tablespoons prepared mustard
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon onion powder


Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving.

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