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Chive and Onion Deviled Eggs Recipe

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Chive and Onion Deviled Eggs Recipe

Prep Time: Cook Time:


  • Mustard, prepared, yellow | 1.00 tsp
  • Cream cheese | 1.00 cup
  • Salt | 0.13 tsp
  • Whole milk with added vitamin D | 0.50 tbsp
  • Spices, paprika | 0.13 tsp
  • Chives, raw | 2.00 tsp chopped
  • Egg, whole, raw | 6.00 medium
  • Peppers, sweet, red, raw | 0.50 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 100.28 mg

Fat per serving: 8.77 g

Saturated fat per serving: 4.43 g

Protein per serving: 4.02 g

Sodium per serving: 123.77 mg

Cholesterol per serving: 103.17 g


  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.
  2. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  3. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in a small bowl.
  4. Add cream cheese spread, salt, milk and mustard yellow; mash with fork until well blended and smooth.
  5. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika, finely chopped red peppers and chives.

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