Ok, I’m letting out a secret. And it’s a good one! 😀 Secrets sometimes need to be shared, and this is one of those exceptions! 😉
Everyone ALWAYS had me bring the deviled eggs because they said mine simply were the best. Nothing fancy-schmancy about them. But they are ULTRA creamy. Like none you’ve ever had.
The suspense getting to you yet?
Ok, ok – – my secret is – – that I use part cream cheese and part mayo.
Yep. That’s the big secret.
And it makes ALL of the difference in the world!
Not only does it make the filling unimaginably velvety smooth and creamy, it also makes them a bit more firm on the same hand so that the filling doesn’t squish out all over the place. Creamier yet firmer at the same time creating the perfect deviled egg! 😉
Yep, the secret is just that easy.
Who would think that swapping out half of the mayo could make such a dramatic difference in consistency, right? But believe me, it truly does.
If you hate making deviled eggs, then I suggest you NEVER bring these to a party! You will be assigned to bring them for every single party, holiday and get-together for the rest of your natural born life if you do. I’m proof.
For the creamiest of creamiest, use regular yellow table mustard, but if you want a little spice or have a specialty mustard on hand, they are also very good in this!
In the past, I’ve chosen to use different fancy mustards, have added a few extra surprise ingredients, but the super simple classic always seems to be the hit.
People swoop in like vultures.
I just stand back.
A simple garnish of fresh chives and little crisp-cooked bacon was the final, subtle, yet flavorful, topping of choice for a festive stuffed egg for a holiday weekend! But they are perfectly fine plain, too!
The only un-surprise? Paprika! A light sprinkling of paprika on top, to me, is a must -do! Some traditions should never be messed with. 😉
Hope you enjoy and these make a special appearance at your next get-together! 😀
ULTRA CREAMY CLASSIC DEVILED EGGS with CRISP BACON & CHIVES
Makes 16 Deviled Egg Halves
8 extra-large 2-3 week old eggs, hard-boiled
1 cup Hellman’s mayo, *start with 3/4 cup if yolks look smaller than usual
8 oz. cream cheese, softened
1/4 tsp. garlic salt
dash of white pepper, or to taste
1 tsp. regular mustard, or to taste
light dusting of paprika
crisp-cooked bacon crumbles for garnish if desired
fresh chives for garnish if desired
In large deep saucepan, place 2-3 week old eggs and add cold water to cover plus an inch. (*Eggs shrink inside as they age and older eggs are perfect for hard-boiling to ensure easy peeling.) Heat over medium-high heat, gently stirring constantly, (*to keep yolks in the center), until water comes to a boil. Cover with tight fitting lid and turn off heat. Let sit for 25 minutes. Pour out water and immediately cover with ice and a little cold water. Chill.
When eggs have chilled, tap each end, then gently tap sides all the way around breaking shell. Shell should practically fall off with no trouble at all. Rinse with cold water to remove any tiny bits of shell left behind. Slice in half lengthwise and remove yolks to a medium-sized bowl. Place whites on a serving plate or egg platter. Mash yolks with a fork until fine and powdery.
Stir in mayo, cream cheese, garlic salt, white pepper and mustard until ultra creamy. Pipe filling into egg halves. Garnish with a light dusting of paprika. Garnish with bacon and chives.