Deviled Eggs Two Ways
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Today, I am sharing deviled eggs two ways. Now, every year at my Mom’s Easter party, we have what we call “the tap off”. Each of us receives a hard-boiled egg. We each take turns tapping our eggs with the ends of each other’s eggs. Whenever both ends of your egg is cracked, you are out. Whoever ends up with no cracks on both ends of their egg is the winner. Also, many of us have the Easter tradition of dying or coloring hard-boiled eggs.
With all of those hard-boiled eggs, ya gotta make something with them. Deviled eggs are a great thing to make with them. My family loves them. For me, deviled eggs frequently grace the Easter table. My daughter is especially a fan of them. I decided to give a couple of new recipes a try. It was a split on which my family had a preference. Try them both and you decide.
The virtual Easter dinner continues today with Tara from Unsophisticook. She shares Cucumber Salad. Be sure to check it out.
Cream Cheese Deviled Eggs
Real Mom Kitchen
Ingredients
- 8 hard-cooked eggs
- 1 package 8 ounces cream cheese, softened
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- pepper to taste
- ¼ cup chives diced
- 3 bacon strips cooked and crumbled
Instructions
- Cut eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside. Mash the yolks and add the cream cheese, mustard, salt and pepper; beat until blend. Stir in chives.
- Stuff or pipe the yolk mixture into egg whites. Sprinkle with bacon. Refrigerate until serving.
Devilishly Delicious Eggs
Real Mom Kitchen
Ingredients
- 6 hard-cooked eggs
- 3 Tbsp. Kraft Sandwich Shop Garlic and Herb Mayonnaise
- shredded carrot
Instructions
- Cut eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside. Mash the yolks and mix in the mayonnaise.
- Stuff or pipe the yolk mixture into egg whites. Sprinkle with shredded carrots. Refrigerate until serving.
