Appetizer

Favourite Topped Devilled Eggs

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prep time

15 min

total time

15 min

makes

24 servings, 1 devilled egg (32 g) each

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video by: kraft

recipe by: kraft

What You Need

12 hard-cooked eggs

125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened

3 Tbsp. Miracle Whip Calorie-Wise Spread

2 tsp. Dijon mustard

2 tsp. white vinegar

1 tsp. sugar

1/8 tsp. paprika

Make It

CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.

SPOON into large 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) just before serving.

kraft kitchens tips

Fiesta Time

Top evenly with 6 Tbsp. finely chopped red peppers and 1 Tbsp. chopped fresh cilantro.

Coastal Delight

Top evenly with 1/2 cup drained canned baby shrimp and 2 Tbsp. chopped fresh dill.

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rating

Very yummy! But I did make some changes in the recipe. I used regular cream cheese instead of light, used regular mustard instead of dijon and used apple cider vinegar instead of white. But turned out very good. Friends loved them!
posted by huntcourtney | on 3/25/2012

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Way, way too much cream cheese relative to the other ingredients. They looked perfect, but were not the taste my husband and I expected. More mayo/mustard, less cream cheese.
posted by a cook | on 12/21/2011

rating

I wish I watched the video a long time ago. For the longest time my deviled eggs looked like they went to heck and back they looked really butchered lol. Now, I can make perfect eggs!!! Great video!!
posted by tamber85 | on 12/2/2011

rating

I wish I'd taken a picture of my finished product as they were so pretty! I topped these eggs with sun-dried tomatoes and olive slices. Everyone loved them at my Canada Day Party and there were none left over. I used the video on how to boil eggs so they don't turn grey/green and they cooked perfectly. It's probably the first time I've boiled eggs so well. Dleicious!
posted by Gabber01 | on 7/4/2011

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OMG, these were delicious! Even my nine-year-old daughter loved them! (I just didn't tell her there was mustard in them!)
posted by Bluefudgehog | on 5/8/2011

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This sounds delicious and I intend to make it for an Easter potluck next weekend. Can't wait!
posted by stylinchef | on 4/17/2011

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They were amazing and so fun and easy to make. I followed the recipie to a T other than the fact I don't use anything light or fat free lol. I found them just slightly dry, so next time I will add maybe 1-2 more tblspoons of miracle whip...
posted by BeccaAub | on 3/9/2011

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The cream cheese made the filling very creamy. They were quite salty, so I will use less mustard and more miracle whip next time.
posted by a cook | on 5/30/2010

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Couldn't taste that there was cream cheese in it...Waste of money there.
posted by bonepicker1004 | on 4/3/2010

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I thought this was a great recipe and made this at Christmas time when I had guests over for an evening. They disappeared so quickly, I was only sorry and hadn't made more.
posted by debill | on 3/25/2010