Wednesday, January 13, 2010

Olive deviled eggs! (Get it? I love deviled eggs) LOL!

When I decided to make deviled eggs
for egg week, I made a major error.
I neglected to check the date on my
mayonaise jar!
Expired by a month -- EEP!
I did not have Julie's fabulous mayonaise
recipe (darn it) and so I had to scratch
my head and figure out how to punt.

What could I use in place of mayonaise?
I dug through my frig all the way to the
back. Ranch dressing? Hub gave me
bad face. Ricotta cheese? It just didn't
seem right. Then I found it! Eureka!
Cream cheese!

Knowing the cream cheese would be too thick, I knew I'd have to
add milk. Deviled eggs are sacred in my house, so this was a
big gamble. But I have to say, they turned out fabulously!

12 eggs
1/4 cup milk
1/2 (8 ounce) package cream cheese, softened
1/2 cup finely chopped onion
Sliced jalapeno stuffed olives

Place eggs in a large saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand for 10 to 12 minutes. Place eggs
in ice water (helps to make the shells easy to remove).
When peeled, slice eggs in half lengthwise and remove yolks.
Place yolks in a medium bowl. Mash with fork and add milk.
Mix in the cream cheese then the onion. Fill the hollowed egg
whites generously with the egg yolk mixture. Sprinkle with
paprika and place a sliced olive on top.

As you can see, there are less
deviled eggs here than there
should be. This is because
as I was cooking, I had to taste
test, and when we discovered
that the cream cheese was delish,
the dudes all began to snitch.
I was lucky to get a picture at all!


Jennifer McKinlay
March 2010
(Available for pre-order now)

aka Lucy Lawrence
April 2010
(Available for pre-order now)

Sept 2009 (Available NOW)


  1. We always use ranch dressing for our eggs (just 2 Tablespoons per dozen). Your hubby is missing out on something surprisingly awesome! Next time, though, I'm going to have to try the combination you came up with :)

  2. I love the deviled eggs too, but I really love the cute platter.

  3. Oh my goodness. I LOVE cream cheese. I've never thought of making deviled eggs with it, so I'll have to give it a go.


  4. What a great idea, Jenn!! "Olive" deviled eggs too! ;-) I can't wait to try this version.


  5. Looks like we olive deviled eggs. I've heard of making them with sour cream, but cream cheese sounds even better!

    ~ Krista

  6. Some of the best recipe ideas come from having to improvise. Brava! (And, let's face it, everything IS better with cream cheese.) I like your idea of putting jalapeno on there, too. I often go with a shot of Tobasco but the jalapeno is an even better idea for heating things up. Quick tip on hard boiling those ovums (to go with your own good advice)--add some salt to the water and it will also help make the peeling easier.

    Have a great day!
    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter

  7. Of course, Jenn, I love you using cream cheese! Great idea. And I, like Cleo, go with a dash of Tobasco or Worchestershire sauce at times. Yum!

  8. See, Karen, I thought the ranch dressing would be fab, but Hub was a no go. (I think I'll try it and not tell him until he's eaten his half dozen)!
    Pam, that platter is a fave. Franciscan Starburst pattern from the 50's. Back when everything was atomic -- you have to love it!
    Cleo, great tip about the salt. My idea of hell is chipping the shells off of hard boiled eggs that won't peel for eternity -- AHHHHHH!
    Thanks Julie, Riley/E and Krista for the props!

  9. The cream cheese sounds like a wonderful addition. I guess we're all kind of lucky that your mayo expired since you're now sharing this recipe!

  10. Cream cheese is not something I would have ever thought to use. But looking at your recipe and those delicious eggs, I can't wait to try it.

  11. never thought of this... what was the reaction... anyone have a problem with this???

    I am loving the idea

  12. I am definitely going to have to try this! I'm not an olive fan, so I'll probably leave those out, but the cream cheese idea is fabulous.

  13. The cream cheese sounds like a great idea. Your eggs are gorgeous. Often when I'm peeling them I break the white and have to eat the error.

  14. Yummm... this sounds GOOD. Love deviled eggs. These have attitude!