Cream Cheese and Olive Deviled Eggs

Total Time
45mins
Prep 15 mins
Cook 30 mins

A family favorite my mom just put together with her imagination one Easter with all those colored eggs when I was a kid!

Ingredients Nutrition

Directions

  1. Soften cream cheese by setting out on counter, while hard boiling the eggs.
  2. Peel the eggs and cut in half and remove the yolk and put in a separate bowl. Place the two halves on whatever you plan to serve them on.
  3. Chop up half the olives and add to the yolks.
  4. Mash the yolks with a fork.
  5. Add miracle whip, mustard, cream cheese and olive juice. (You can add less or more olive juice, go with what you like).
  6. Stuff the halves with the yolk mixture.
  7. Cut the remaining olives in half and put on top of the stuffed eggs.

Reviews

(2)
Most Helpful

These were a nice change of pace from the Deviled eggs I usually make which are more of a mustard/mayo base. I did not have Miracle Whip so I used mayo instead. The olive and cream cheese mixture was very good and looked very pretty on the plate too. Next time I may buy a small jar of Miracle Whip just to try it your way. Your Mom makes great Deviled eggs! Thanks for sharing.

Pinot Grigio April 10, 2008

I'm an olive-lover, so I knew I'd love these deviled eggs. I used green pimiento-stuffed and black olives. I used mayo in place of Miracle Whip. I'll tell you that filling is fantastic! The eggs are nice and colorful, too. I garnished each with a slice of an olive. Thanx for sharing your Mom's recipe. It's a keeper!

*Parsley* April 05, 2008

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