Fancy Deviled Eggs

This picnic classic gets a party makeover with the addition of savory flavored cream cheese and gourmet garnishes.


  • 6 large eggs
  • 1/4 cup garden vegetable cream cheese spread
  • 3 tablespoons spoonable salad dressing or mayonnaise
  •  Salt and ground black pepper
  •  Optional garnishes: fresh herbs, baby carrots, small cucumber or zucchini, grape tomatoes, radishes, olives, pickles, green onions, bell peppers and small shrimp


  1. Place eggs in single layer in (2-qt.) Saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells. 

  2. Cut eggs in half lengthwise with Crinkle Cutter. Carefully remove yolks to Classic Batter Bowl. Finely chop yolks with Pastry Blender or mash with fork. Stir in cream cheese and salad dressing until well blended. Season to taste with salt and black pepper.

  3. Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired. 


  • 12 appetizers
    12  servings of 1 half egg

Nutrients per serving:

Calories 80, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 115 mg, Carbohydrate 0 g, Protein 3 g, Sodium 85 mg, Fiber 0 g 

U.S. Diabetic exchanges per serving:

1/2 meat, 1 fat 

Cook's Tips:

Substitute chive and onion or salmon cream cheese spread for the garden vegetable. Gourmet spreadable cheeses in these same flavors, as well as sun-dried tomato, are delicious substitutes, too.

To easily remove shells from hard-cooked eggs, crack shell by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under cold running water to help ease off shell. 

To garnish deviled eggs, use fresh herbs such as parsley, cilantro or chives. Cut baby carrots into thin strips with crinkle cutter. Score small cucumber or zucchini with Zester/Scorer; slice and cut into quarters. Cut grape tomatoes, radishes, olives and pickles into thin slices with Paring Knife. Make thin cuts into tops of green onions and place in ice water to make fans. Cut bell peppers into strips or shapes.

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