Recipe by M. Dommert
"The secret ingredient in these creamy eggs is the cream cheese. 'C'est bon,' meaning 'It's so good!'"
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1 (3 ounce) package
cream cheese at room temperature
creamy salad dressing (such as Miracle Whip®), or as needed
sweet pickle relish
salt and ground black pepper to taste
Cajun seasoning, or to taste
Yummy! These tasted great and were so easy to make. Thank you for sharing the recipe.
Not what I was expecting
I LOVE deviled eggs and have started making them regularly so it was time to add a kick and this recipe was it.
Follow Martha Stewart's method for perfect hard-boiled eggs where you cover eggs with cool water by 1 inch in a saucepan and slowly bring water to a boil over medium heat. When the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled immediately.
Follow this recipe once and then use it as a launching board to make up your own deviled egg combinations.
Big hit at the party! I added more Frank's hot sauce and more Cajun seasoning to the recipe, otherwise, I made the recipe exactly as directed. These eggs were gobbled up so fast. Everyone who tried one, ate at least 1 more along with a recommendation for others to try. It's the heat that makes them so special; it's so unexpected. Delicious!
Delicious! Made as written and would not change a thing...YUM! Thanks for sharing. :)
These were a bit hit at our Cindo De Mayo party. I upped the eggs to 10 and lowered the cream cheese to 2 T, used regular mayo until it was the right consistency and a sprinkle of salt. I was afraid that the cream cheese would be very noticeable but it wasn't at all. It made for a very creamy flavorful egg. I will be adding it to my regular recipe from now on.
Turned out pretty good, and got eaten pretty quickly at a recent get together. I did use a little bit more miracle whip as I thought it was originally a little too dry. I also didn't put as much of the hot sauce in because I wanted my LO to try one.
I put all the ingredients in a blender and it made for a delicious, creamy egg. They were gobbled up in no time at all! I will definitely make these often, but will add extra hot sauce and spice as they were only mildly spicey.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Cajun Deviled Eggs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
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