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Ingredients1 h servings 107 cals
Original recipe yields 18 servings (36 deviled eggs)
- Place the eggs into a saucepan in a single layer, and fill with cold water to cover the eggs by at least 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Remove from the heat, and let the eggs stand in the hot water for 15 minutes. Remove eggs from water, and cool. Peel once cold.
- Cut the eggs in half lengthwise. Place the egg yolks in a mixing bowl, and set the whites aside. Mash the yolks with the cream cheese and mayonnaise until thoroughly blended. Fill the egg white halves with the egg yolk mixture using a spoon. Sprinkle with paprika. Refrigerate until ready to serve.
- Cook's Note
- For a nicer presentation, pipe in filling with a pastry bag.
Per Serving: 107 calories; 8.6 g fat; 1.1 g carbohydrates; 6.9 g protein; 195 mg cholesterol; 224 mg sodium. Full nutrition
ReviewsRead all reviews 2
Although I was put off by the name (I don't like salmon) my husband was intrigued! I made them for Easter dinner and my husband, mother, and mother-in-law thought they were great! My hubby said ...