This is the simplest method ever for making a creamy, mouthwatering mousse that is out of this world! The passion fruit can be swapped out for lemon or concentrated orange juice.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 12 deviled egg halves |
Ingredients
- 6 hard-cooked eggs, peeled
- ½ cup whipped chive and onion cream cheese spread
- 1 tablespoon sweet pickle relish
- 2 tablespoons mayonnaise
- ½ teaspoon spicy brown mustard
- 1 clove garlic, minced
- 1 dash hot pepper sauce
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
- Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 234 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 208 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this a few times, my husband and I love Deviled Eggs and often times just have a couple to accompany our salad for dinner. The first time I made them was the first time I have ever added cream cheese to deviled eggs. But you learn something new everyday! A couple of pluses for me are the ease now in which these can be made, one; is using the Instant Pot for cooking the eggs so those shells just slide right off, the second; is using the cream cheese. I like piping the mixture for a prettier look and the cream cheese gives it body so it can be made ahead and will keep it’s shape. One change I did make to the over all recipe was to omit the garlic entirely, the cream cheese and chive has enough flavor from the onion family.
I followed this recipe’s ingredients exactly and these were the best deviled eggs that I have ever eaten! The only modifications that I made were that I added two more yolks and two less tablespoons of the cream cheese. Oh, and one more dash of Franks. Mmmm…
Really loved the combination of the chive cream cream, hot sauce, garlic and the relish. Simple recipe with a step up tasty twist. We CRAVE these eggs
These were pretty good. The cream cheese gave this a very crwmy texture. It was a nice change.
Excellent flavor. Makes deviled eggs more interesting.
I made this recipe evening for Easter. My guinea pig (husband) was made to try them. The recipe is a keeper. Can’t wait for the rest of the family to try them. By the way I do not eat them. I don’t eat a lot of the things I cook. I just love to cook to please. Never make it my job though. I will stick to antique furniture restoration.
Very good recipe! I like to use Dijon mustard and no hot sauce. Again, this is VERY GOOD!!
WOW, these are fantastic! I had no fresh garlic (I KNOW!), so I subbed some granulated garlic powder, and that was fine. Also, I used dried chives b/c that’s what I had on hand, but I can’t wait to try these w/ fresh. We are deviled egg people, and these are a keeper, for sure~YUM! Thanks for sharing. 🙂