Tuesday, April 29, 2014

Creamy Cheesy Deviled Eggs - 52 Church PotLuck Appetizers

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I am not even sure if it is possible to have a Church Potluck and not have a plate or two of Deviled Eggs.  Relatively inexpensive, Ingredients are probably already in your pantry and once you get the knack, EASY to make.  But rarely are any two plates identical.

This recipe will stand out as the creamiest since one of the ingredients is a brick of Cream Cheese.  Adding a creamy texture and a mild sweet cheese flavor.

This is now my goto Deviled Egg recipe.  Lots of flavor and the best texture of any I have tried (and I have tried A LOT)!

BTW, I found a very good post explaining the best way to Hard Cook an Egg and then peel it without the eggs looking mangled... Click HERE!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Creamy Cheesy
Deviled Eggs

  • 9 Lage Eggs, Hard Boiled and peeled
  • 1 Brick (8 ounces) Cream Cheese
  • 1/4 Cup Mayonaisse
  • 2 TBS Your favorite BBQ Sauce
  • 2 TBS Yellow Mustard
  • 1/4 Cup Sweet Pickle Relish
  • Salt and Pepper to taste (just a pinch)
  • Chopped Chives and Sprinkles of Paprika
Cooking Directions
  1. Slice each cooked and peeled egg in half lengthwise.
  2. Remove Yolks.
  3. In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese for about 3 minutes until it turns creamy soft.
  4. Add the remaining ingredients as well as the yolks of the cooked egg.
  5. Beat an additional couple of minutes until well combined and creamy.
  6. Using a piping bag and a LARGE star tip, fill the cavities of the cooked eggs.
  7. Garnish with Chives and Paprika, refrigerate.
  8. Serve chilled and ENJOY!


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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1 comment:

  1. Oh these look wonderful! I've been meaning to make devilled eggs for ages - I think you've got me there!