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Paula Deen's She Deviled Eggs

(11) 7 Reviews
Prep Time
Total Time

6 servings

Paula Deen's take on deviled eggs uses cream cheese and mayonnaise. It's also livened up with sweet pickle relish and a dash of hot pepper sauce.

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What You Need

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Make It

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  • Halve six eggs lengthwise. Remove yolks and place in a medium mixing bowl.
  • Mash yolks with a fork and stir in cream cheese spread, mayonnaise, mustard, relish, hot pepper sauce, salt and pepper.
  • Fill egg whites evenly with yolk mixture. Garnish with chopped chives. Store, covered, in refrigerator.


  • 6 servings

Nutritional Information

Serving Size 6 servings
% Daily Value

* 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

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  • sam09763 |

    These were delicious! Big hit at our Christmas Eve dinner! =)

  • MistysBarn |

    Well, I changed the recipe just a little ~ added India Relish (2 TBSP) ~ and it is so delicious. You have more than enough to mound the filling, which is rich and creamy. I do NOT put Paprika on the eggs. It changes the flavor in a way I don't care for. But, make a double batch on your won't get one for yourself. Not your average Deviled Eggs. Leave it to Paula!

  • Jyll-Marie |

    This is by far the BEST deviled egg recipe I've ever tried. I've never heard of using cream cheese in the filling mixture and it was a wonderful and unique change to the traditional recipe. I recommend adding turkey bacon to the filing or toppings, but other than that, this was very delicious. I'm going to make this for my family this thanksgiving.