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Creamy Herb Cream Cheese Deviled Eggs

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A fresh twist on classic deviled eggs using cream cheese and fresh herbs for a creamy, tangy, and herbaceous flavor perfect for potlucks and brunches.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 4 oz (115 g) cream cheese, softened
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, to taste
  • 1/8 teaspoon freshly ground black pepper
  • Smoked paprika, for garnish (optional)

Instructions

  1. Place the six large eggs in a medium saucepan and cover with cold water by about an inch (2.5 cm). Bring water to a rolling boil over medium-high heat, then reduce heat to low and simmer gently for 12 minutes.
  2. Transfer the eggs to a bowl of ice water and let sit for about 5 minutes to stop cooking and make peeling easier.
  3. Gently tap each egg on the counter to crack the shell, then peel under running water if needed. Slice each egg lengthwise in half.
  4. Scoop the yolks into a mixing bowl. Add softened cream cheese, fresh dill, chives, lemon juice, Dijon mustard, salt, and pepper. Mash together with a fork or potato masher until smooth and creamy.
  5. Spoon or pipe the creamy herb mixture into each egg white half.
  6. Lightly dust each deviled egg with smoked paprika. Cover and refrigerate for at least 30 minutes before serving.

Notes

Use an ice water bath immediately after boiling to make peeling easier. Soften cream cheese at room temperature before mixing to avoid lumps. Chill deviled eggs for at least 30 minutes to let flavors meld and filling firm up. For a dairy-free option, substitute cream cheese with plant-based alternatives. Fresh herbs are preferred over dried for best flavor.

Nutrition

Keywords: deviled eggs, cream cheese, herbs, appetizer, party food, easy recipe, brunch, potluck

Find it online: https://bitematrix.com/creamy-herb-cream-cheese-deviled-eggs-recipe-easy-fresh-flavor/