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creamy deviled eggs

Creamy Dreamy Deviled Eggs


Deviled Eggs are a party favorite. But this simple appetizer can be even more irresistible with a creamy twist.


  • 12 Large Eggs
  • 1/3 Cup Mayonnaise
  • 1 1/2 Tablespoons Dijon Mustard
  • 1 Tablespoon Butter, soft at room temperature
  • 2 Tablespoons Fresh Chives
  • pinch of cayenne pepper, salt, pepper and paprika


  1. Place the eggs in a large pot and cover with cold water by 2 inches. Bring the water JUST to a boil over high heat. Cover the eggs and remove the pot from the heat. Let them sit for 15-17 minutes. Place the eggs in a colander, and rinse them under cold running water to stop the cooking.  Place in the fridge to continue cooling if not peeling immediately.
  2. Peel the eggs and cut in half lengthwise with a sharp knife.
  3. Scoop out the yolk and place in a bowl and mash the yolks with the back of a fork until they are all crumbly.
  4. Add the mayo, mustard, butter, chives, salt and peppers and combine until incorporated.
  5. Put the filling mixture in a piping bag or Ziploc bag (cut a small hole if using a Ziploc) and pipe into each egg half.
  6. Refrigerate until ready to eat.


Serving Size – 2 Deviled Eggs ~ Calories 122; Fat 10.2 gr; Cholesterol 190 mg; Sodium 153.9 mg; Carbs .4 gr; Fiber o gr; Sugar .2 gr; Protein 6.4 gr

 *Limited period offer.



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