Comida Kraft
Recipe Box

Favorite Topped Deviled Eggs

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Favorite Topped Deviled Eggs is rated 4.146067415730337 out of 5 by 89.
Prep Time
15
min.
Total Time
15
min.
Servings

24 servings

It's a given that deviled eggs are always the hit of the party. What's surprising is that this version fits into a smart eating plan.

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What You Need

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Make It

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  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.
  • Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.
  • Add your choice of Toppings (see tips) before serving.

How to Hard Cook Eggs

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.

Topping Variations

Country Favorite: Top with 10 slices cooked and crumbled OSCAR MAYER Bacon and 2 finely chopped green onions. It's Italian: Top with 1/2 cup thinly sliced drained jarred sun-dried tomatoes packed in oil and 1/4 cup thinly sliced fresh basil. Fiesta Time: Top with 6 Tbsp. finely chopped red peppers and 1 Tbsp. chopped fresh cilantro. Coastal Delight: Top with 1/2 cup drained canned baby shrimp and 2 Tbsp. chopped fresh dill.

Make Ahead

Prepare as directed. Store in tightly covered container in refrigerator until ready to serve.

Servings

  • 24 servings

Healthy Living

  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Meat (M)

Nutrition Bonus

These tasty low-sodium appetizers, made with better-for-you products, can be part of a healthful eating plan.

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 60
Total fat 4.5g
Saturated fat 1.5g
Cholesterol 95mg
Sodium 75mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from These were really good. These were really good. I made the mistake of making these the night before and filling the eggs the next day. The filling hardened up because of the cream cheese which made them harder to fill. Next time I'll make and serve them the same day.
Date published: 2012-10-19
Rated 4 out of 5 by from Deviled eggs are usually for a family affair, so I used the real cream cheese. Deviled eggs are usually for a family affair, so I used the real cream cheese. Now here's an extra tip- for Maryland style deviled eggs, add some crab or shrimp to cooked egg yolk mixture, and instead of paprika for color, sprinkle on some Old Bay Seasoning. Growing up in PA , though I now live in Maryland, egg and olive salad, was always a sandwich favorite. I make egg and olive deviled eggs. Just remember no salt. Olives are salty enough. Chop up green pimento stuffed olives, mix with cooked egg yolks and Kraft mayo, and you have a yummy PA style deviled egg. They are colorful, with the pimento and olive, but you can sprinkle the paprika on top. The possibilities for deviled eggs are endless. Try the ripe olives instead of the green, add a sliver of roasted pepper on top. So pretty and if you like the ripe olives- yummy.
Date published: 2007-03-20
Rated 2 out of 5 by from My boyfriend made this recipe excatly how it was on the site. My boyfriend made this recipe excatly how it was on the site. The vinegar was too over powering and I beleive it ruined the recipe. All you would smell was the vinegar and all you would taste was the vinegar. I would either leave it out all together or only use 1 tsp. I will say the idea of using a plastic zipblock bag to squeeze the mixture out was a good, inexpensive and easier way to fill the eggs.
Date published: 2009-04-06
Rated 5 out of 5 by from In the past, I made deviled eggs without a recipe and of course with varying results. In the past, I made deviled eggs without a recipe and of course with varying results. The addition of the cream cheese gives the eggs a creamy texture time after time and every time I make these I get compliments galore and am asked to make them again for future events. I will never make deviled eggs without this recipe again!!
Date published: 2007-08-10
Rated 5 out of 5 by from My family gobbled them all up and they are pretty picky eaters. My family gobbled them all up and they are pretty picky eaters. I didn't use the vinegar at all and they still came out spectacular! Next time I'm just going to spoon the egg mixture in because I ended up wasting a lot in the bag (even though my youngest tore it open and licked it clean when I was done.)
Date published: 2007-04-17
Rated 4 out of 5 by from Well, I tried the recipe and like it (although I didnt have any shrimp to put on it which woulda... Well, I tried the recipe and like it (although I didnt have any shrimp to put on it which woulda been great!) I didn't tast much if any of the cream cheese, it kind of blended in with the miracle whip flavor. I actually made this recipe into egg salad for my boyfriend's lunch, and he like it as well!
Date published: 2008-03-27
Rated 4 out of 5 by from Made these for a baby shower and they were a huge hit! Made these for a baby shower and they were a huge hit! I was really hesitant with the vinegar, but it really worked nicely! It made them more addictive. The whole plate was gone in a matter of minutes! I love the cream cheese in there instead of mayo- it works great for regular egg salad too!
Date published: 2008-03-27
Rated 5 out of 5 by from We used regular cream cheese and mircle whip. We used regular cream cheese and mircle whip. I also add some cayenne pepper for a little tang and a little salt. The cream cheese adds a great flavor and additional volume to fill the eggs. The recipe is fast and easy to make. My family wants it for every sunday dinner. Stores great!
Date published: 2009-05-03
  • 2016-08-27T10:33CST
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