It is a tradition in my family to make deviled eggs for any major get together. What started out as a way to use up the Easter eggs soon became a Thanksgiving and Christmas staple. Mom didn't have a choice. We could devour dozens upon dozens of them at a sitting. So, for Thanksgiving this year, I decided to make them for my Thanksgiving guests: my husband's family. I found this recipe from Paula Deen, so you KNOW it's good! She never met a calorie she didn't like. Thanks, Paula!
6 Eggs - boiled
1/2 cup Whipped Chive Cream Cheese Spread - room temperature
2 Tbsp Mayo
1/2 tsp Spicy Mustard
1 Tbsp Sweet Relish
Salt and Pepper to taste
Paprika for garnish
Boil the eggs. Peel, cut in half and put the yolks in a separate bowl. Mix the cream cheese, mayo, sweet relish, salt and pepper together. I needed a potato masher to do this because the cream cheese was so thick. Spoon mixture into empty egg whites. Sprinkle the paprika on top and you're good to go.
These are REALLY rich. So, I wasn't able to eat as many as I would normally have been able to. And, according to my husband, any leftover egg mixture makes a great spread for sandwiches (like an egg salad sandwich). Make sure to taste the mixture before you spoon it into the egg whites. You can add more sweet relish or mustard if you want. It's all a matter of taste. They're devlishly good deviled eggs. Enjoy!
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