CHIVE AND ONION DEVILED EGGS

Chive and Onion Deviled Eggs image

Add creamy richness and herbal accents to these foolproof appetizers with flavored cream cheese.

Provided by Betty Crocker Kitchens

Time 50m

Yield 12

Number Of Ingredients 7

Ingredients

6 eggs
1/4 cup chives-and-onion cream cheese spread (from 8-oz container)
1/8 teaspoon salt
1 teaspoon milk
1 teaspoon yellow mustard
1/8 teaspoon paprika
2 teaspoons chopped fresh chives

Steps:

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.
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.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Deviled Egg, Sodium 95 mg, Sugar 0 g, TransFat 0 g