FANCY DEVILED EGGS RECIPE RECIPES

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FANCY DEVILED EGGS - RECIPES | PAMPERED CHEF US SITE



Fancy Deviled Eggs - Recipes | Pampered Chef US Site image

This picnic classic gets a party makeover with the addition of savory flavored cream cheese and gourmet garnishes.

Provided by PAMPEREDCHEF.COM

Yield 12 appetizers 12 servings of 1 half egg

Number Of Ingredients 5

6 large eggs
1/4 cup garden vegetable cream cheese spread
3 tablespoons spoonable salad dressing or mayonnaise
Salt and ground black pepper
Optional garnishes: fresh herbs, baby carrots, small cucumber or zucchini, grape tomatoes, radishes, olives, pickles, green onions, bell peppers and small shrimp

Steps:

  • Place eggs in single layer in (2-qt.) Saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells. Cut eggs in half lengthwise with Crinkle Cutter. Carefully remove yolks to Classic Batter Bowl. Finely chop yolks with Pastry Blender or mash with fork. Stir in cream cheese and salad dressing until well blended. Season to taste with salt and black pepper.Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired. 

FANCY DEVILED EGGS - RECIPES | PAMPERED CHEF US SITE



Fancy Deviled Eggs - Recipes | Pampered Chef US Site image

This picnic classic gets a party makeover with the addition of savory flavored cream cheese and gourmet garnishes.

Provided by PAMPEREDCHEF.COM

Yield 12 appetizers 12 servings of 1 half egg

Number Of Ingredients 5

6 large eggs
1/4 cup garden vegetable cream cheese spread
3 tablespoons spoonable salad dressing or mayonnaise
Salt and ground black pepper
Optional garnishes: fresh herbs, baby carrots, small cucumber or zucchini, grape tomatoes, radishes, olives, pickles, green onions, bell peppers and small shrimp

Steps:

  • Place eggs in single layer in (2-qt.) Saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells. Cut eggs in half lengthwise with Crinkle Cutter. Carefully remove yolks to Classic Batter Bowl. Finely chop yolks with Pastry Blender or mash with fork. Stir in cream cheese and salad dressing until well blended. Season to taste with salt and black pepper.Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired. 

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