This recipe came from an old cookbook a friend of my grandmother’s gave me, and I have varied it only slightly. Of course, as with other deviled egg recipes, you may top these with caviar or bacon bits or anything you like, but I think they’re to die for just as they are. Recipe doubles, triples, etc., very easily. Hope you try and enjoy!
World’s Best Deviled Eggs
4 hard-boiled eggs
3 oz. softened cream cheese
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon salt
dash of cayenne pepper
1/8 teaspoon dry mustard
1/4 teaspoon dill weed
Halve eggs and remove yolks; push yolks through strainer or sieve into bowl. Add remaining ingredients and blend until smooth. Check seasoning. Stuff or pipe mixture into egg white halves (I use a ziplock bag with a corner snipped off). Makes 8 deviled eggs.