How to Make Cream Cheese Deviled Eggs
➡️ I’m always on the lookout for delicious twists on classic recipes, and today’s creation is no exception: Cream Cheese Deviled Eggs in Dill Mayonnaise Sauce. Picture this: creamy deviled eggs with a velvety cream cheese filling, topped with a tangy dill mayonnaise sauce. Each bite is a delightful explosion of flavors, from the richness of the cream cheese to the freshness of the dill. It’s a crowd-pleasing appetizer that’s perfect for any occasion, whether it’s a backyard barbecue or a fancy cocktail party. So, let’s gather our ingredients and get ready to impress with these irresistible deviled eggs!
➡️ Ingredients:
For the Deviled Eggs:
6 large eggs
60g (¼ cup) cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste
Paprika, for garnish
Fresh dill, for garnish
For the Dill Mayonnaise Sauce:
4 tablespoons mayonnaise
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
Salt and pepper to taste
➡️ Instructions:
Boil the Eggs:
Place the eggs in a saucepan and cover them with water.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
After 10 minutes, remove the saucepan from the heat and transfer the eggs to a bowl of ice water to cool.
Prepare the Cream Cheese Filling:
Once the eggs are cool, carefully peel them and slice them in half lengthwise.
Gently remove the yolks and place them in a mixing bowl.
Add the softened cream cheese, mayonnaise, Dijon mustard, salt, and pepper to the egg yolks.
Mash and mix everything together until smooth and creamy.
Fill the Egg Whites:
Spoon or pipe the cream cheese filling into the hollowed-out egg white halves.
Arrange the filled egg halves on a serving platter.
Make the Dill Mayonnaise Sauce:
In a small bowl, combine the mayonnaise, chopped fresh dill, lemon juice, salt, and pepper. Stir until well combined.
Serve:
Drizzle the dill mayonnaise sauce over the stuffed eggs.
Sprinkle paprika over the eggs for garnish.
Garnish with fresh dill sprigs.
Serve the deviled eggs immediately, or refrigerate them until ready to serve.
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