Evelyn’s Deviled Eggs

Published 3:56 pm Tuesday, April 21, 2009


12 hard-cooked eggs

4 ounce (1/2 of 8-ounce package) Philadelphia Cream Cheese, softened

3 tablespoon mayonnaise

2 teaspoon Grey Poupon Dijon Mustard

2 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon paprika


Cut eggs lengthwise in half. Remove yolks; place in

medium bowl. Add all remaining ingredients except paprika; mix well. Spoon into resealable plastic bag. Cut small corner from bottom of bag; pipe filling into egg whites. Sprinkle with paprika. Add toppings, if desired.

Evelyn Davis of Chelsea likes to make these with her leftover Easter eggs. She likes to top these with 10 slices of cooked and crumbled bacon and two finely chopped green onions.