Ultra Creamy Classic Deviled Eggs

8 extra-large 2-3 week old eggs, hard-boiled
1 cup Hellmann’s mayo, *start with 3/4 cup if yolks look smaller than usual
8 oz. cream cheese, softened
1/4 teaspoon garlic salt
Dash of white pepper, or to taste
1 teaspoon 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.


Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

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