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Chive 'n Onion Deviled Eggs Recipe (Gluten Free)

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  • Prep 35 min
  • Total 50 min
  • Servings 12
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Add creamy richness and herbal accents to these foolproof appetizers with flavoured cream cheese.
Created Jun 7, 2011
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Ingredients

  • 6 eggs
  • 1/4 cup (50 mL) chives-and-onion cream cheese spread (from 8 oz/250 g container)
  • 1/8 tsp (0.5 mL) salt
  • 1 tsp (5 mL) milk
  • 1 tsp (5 mL) yellow mustard
  • 1/8 tsp (0.5 mL) paprika
  • 2 tsp (10 mL) chopped fresh chives
  • New Ingredient

Steps

  •  
    1
    In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  •  
    2
    Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE?:Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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