Ingredients for Cream Cheese And Olive Deviled Eggs
- 6 large hard-boiled eggs
- 3 ounces cream cheese, softened
- 1/4 cup finely chopped stuffed green olives, plus more for garnish
- 2 tablespoons olive juice
- 2 tablespoons Miracle Whip
- 1 teaspoon Dijon mustard
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How to Make Cream Cheese And Olive Deviled Eggs
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 12 minutes. Drain hot water and run cold water over eggs until cool enough to handle.
- While eggs are boiling, soften cream cheese: Leave cream cheese out at room temperature for about 30 minutes to soften.
- Peel and prepare eggs: Gently peel the hard-boiled eggs. Slice each egg lengthwise and carefully remove the yolks, placing them in a medium bowl. Place the egg whites on a serving platter.
- Prepare the olive mixture: Finely chop half of the olives.
- Mash the yolks: Mash the egg yolks with a fork until smooth.
- Combine ingredients: Add the softened cream cheese, Miracle Whip, Dijon mustard, chopped olives, and olive juice to the mashed yolks. Mix thoroughly until well combined.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly into the egg white halves.
- Garnish and serve: Garnish each deviled egg with a half olive. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
28g
Carbs
0g
