Cucumber Dill Cream Cheese Deviled Eggs Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Halve Eggs, Scoop Yolks

   Halve the 12 hardboiled eggs lengthwise. Carefully scoop out the yolks into a medium bowl, making sure to keep the egg white halves intact. Arrange the whites on a serving platter and set them aside.

   7 min
2. 02

   Mash Yolks, Add Creamy Base

   Mash the egg yolks thoroughly with a fork until they're smooth, with no large lumps remaining.

   Add the 1/4 cup mayonnaise, 2 ounces Bruegger's Bagels cucumber dill cream cheese, and 1 tablespoon mustard to the bowl with the mashed yolks. Mix everything until it's well combined and creamy, almost like a thick spread.

   10 min
3. 03

   Season the Filling

   Stir in the 1 teaspoon cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon dill into the yolk mixture. Keep mixing until all the seasonings are fully incorporated and the filling is smooth, with no streaks.

   8 min
4. 04

   Fill and Garnish

   Spoon or pipe the yolk mixture evenly back into the hollows of the 12 egg white halves. Arrange the deviled eggs on your platter. Garnish each of the 12 servings with paprika and olives just before you plan to serve them.

   15 min