Cream Cheesey Deviled Eggs |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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Every Thanksgiving this is a regular side dish on our table. Sometimes it finds it's way to family birthday dinners and cookouts. We have enjoyed this dish this way for many years. Ingredients:
1 dozen extra large eggs |
1 8oz. pkg. cream cheese |
2 rounded t. dill pickle relish |
1/3c. mayo |
2t mustard |
3t. finely minced celery |
3t. finely minced onion |
1t. texas pete hot sauce ( this brand is not unbareably hot) |
1t. honey |
salt and pepper to taste |
Directions:
1. Boil eggs for 10 min
2. Peel eggs and cut in half length wise
3. Put yolks in bowl with all other ingredients and mix until well blended
4. Put yolk mixture in a gallon size zip lock bag and squeeze contents into corner to use as a pastry bag
5. Cut a small hole in corner and fill each shell quite full
6. Chill and serve
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