Farmhouse Deviled Eggs
Farmhouse Deviled Eggs are classic hard-boiled eggs with the yolks removed and mixed into a rich and creamy filling with a secret ingredient.Jumbo eggs have a generous filling packed with mustard, mayo, cream cheese and sprinkled with paprika. Deviled eggs or stuffed eggs can be filled with any combination of flavors.
Servings 24 Deviled eggs
- 12 jumbo eggs
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 4 ounces cream cheese softened
- 1/4 teaspoon smoked paprika
Hard boil eggs and peel immediately. Place in a self-sealing bag surrounded by paper towels that are changed a couple times to absorb extra moisture. Store in refrigerator for up to 3 days.
Cut eggs in half and remove yolks. Arrange egg whites on a tray to fill.
Using an immersion blender mix mustard, mayo and cream cheese together very well.
Add egg yolks to mixture and cream well until smooth and all lumps are gone.
Using a bag fill eggs generously. Sprinkle with paprika and serve or refrigerate.
Calories: 61kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 78mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg