Cream Cheese and Olive Deviled Eggs |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A family favorite my mom just put together with her imagination one Easter with all those colored eggs when I was a kid! Ingredients:
1 dozen hard-boiled egg |
8 ounces cream cheese |
18 stuffed green olives |
1 ounce olive juice (from jar) |
1/2 cup miracle whip |
2 tablespoons prepared mustard |
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.
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