Creamy deviled eggs with a slight kick. These always get eaten up right away at our events.
I made these yesterday, well kind of this recipe. I had never used cream cheese in deviled eggs, but I think of cream cheese kind of the same as bacon. Cream cheese makes everything better. I used Mayo, Cream Cheese, Spicy Brown Mustard and Horseradish. I had a guest that “hates” horseradish after he had eaten half the plate I told him what was in them. 🙂
Servings: 24 | Prep 25 mins | Cook 15 mins | Ready In 55 mins
1/2 onion, minced
1/2 (8 ounces) package cream cheese, softened
1/3 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons ground cumin
1 tablespoon dry mustard
1 teaspoon chili powder, or as needed
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut each egg in half lengthwise; place yolks in a bowl. Mash yolks with a fork; stir in onion, cream cheese, mayonnaise, horseradish, cumin, and dry mustard.
Place egg whites cut-side-up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with chili powder.
Per Serving: 79 calories; 6.7 g fat; 1 g carbohydrates; 3.7 g protein; 99 mg cholesterol; 72 mg sodium.