Steps:
- Remove egg yolks from eggs, discarding all but 4 halves; place reserved egg yolk halves in mini food processor. Add cream cheese, mustard, 1/2 tsp. dill weed, celery salt, onion powder, pepper, and turmeric for color, if desired; process just until smooth, adjust seasonings. Spoon 1-3/4 teaspoon filling into each egg white half. Sprinkle with dill weed or paprika, if desired.
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Wycliffe Bulimo
[email protected]Yum!
sheraz mushtaq
[email protected]I'm not a fan of hard-boiled eggs, but I love these deviled eggs. The filling is so creamy and flavorful that it makes the eggs more palatable.
gs fahim
[email protected]These deviled eggs are so easy to make, and they're always a crowd-pleaser.
Kairul Islam
[email protected]I love how versatile deviled eggs are. You can add different ingredients to the filling to create different flavor combinations.
Jim Bonham
[email protected]These deviled eggs are a classic for a reason. They're always a hit at parties and potlucks.
Manu Raj
[email protected]I'm not a big fan of deviled eggs, but I tried this recipe and I was pleasantly surprised. The filling was light and fluffy, and the paprika garnish added a nice touch.
Isaac
[email protected]These deviled eggs are so delicious! I love the combination of flavors and textures. The creamy filling is perfectly complemented by the crunchy breadcrumb topping.
GAMING with omar
[email protected]I followed the recipe exactly and my deviled eggs turned out perfectly. They were a big hit at my potluck.
Kemar Salmon
[email protected]These are the best deviled eggs I've ever had. The filling is so creamy and smooth, and the flavor is perfect. I will definitely be making these again and again.
Josh Stoller
[email protected]I love how easy these deviled eggs are to make. I always have the ingredients on hand, so they're a great last-minute appetizer or snack.
Rinko Sodle
[email protected]These deviled eggs were a hit at my last party! They were so creamy and flavorful, and the paprika garnish added a nice touch. I will definitely be making these again.