I was elbow deep in the kitchen baking a Coconut Cake for Easter when I received a request for Deviled Eggs. I immediately started on these because they are very simple to make but is out of this world. It is always the first to go when served at a party; who doesn’t love Deviled Eggs? This is also wildly popular dish for Easter. You can add just about anything to the filling, it’s very versatile. I’ve seen Deviled Eggs flavored with ranch, blue cheese, dill, even bacon. The possibilities are endless. In our family we love cheese with in our Deviled Eggs so I’m sharing with you a recipe we’ve used for years. Enjoy!
CHEDDAR DEVILED EGGS
2 tbsp cream cheese, room temperature
¼ tsp Dijon mustard
3 tbsp mayonnaise
¼ cup shredded cheddar cheese
1/8 of tsp black pepper
Salt to taste
Parsley and paprika to garnish
Place eggs in a single layer in a pot with cold water. Bring to a boil and then cook for 10 minutes. Remove from the heat. Drain the eggs and cover with cold water. When eggs are cool enough to touch, peel carefully.
Slice eggs in half cross ways. Using a small spoon, carefully remove the yolk. Set the whites aside. Place yolks in a bowl with cream cheese, Dijon mustard, mayonnaise, cheddar cheese, black pepper and salt. Using a mixer whip for 2-3 minutes, this will make the filling light and airy. You can also use a fork but the filling will not be as smooth and creamy.
Place yolk mixture in a pastry bag fitted with a large star tip. Pipe mixture into egg whites. If you do not have a pastry bag, you can use a small spoon to fill the eggs. Garnish with a parsley and a sprinkle of paprika. Loosely cover with cling wrap, making sure not to flatten the tops, refrigerate until ready to serve.
*add 1 tablespoon of chopped chives to make Cheddar and Chives Deviled Eggs