Creamed Deviled Eggs
Creamed deviled eggs offer a rich, creamy filling with tangy and savory flavors, perfect for brunch, parties, or as a delightful appetizer for any occasion.
Ingredients
Instructions
- Cut eggs lengthwise into halves.
- Combine egg yolks with vinegar, dry mustard, salt, pepper, sugar, melted oleo, Worcestershire sauce, and white sauce.
- Beat together until well blended and smooth.
- Fill the egg whites with the yolk mixture.
- Pour the sauce over the filled eggs in a baking pan.
- Bake in the oven at 350°F for 15 minutes.
Tips & Substitutions
For a creamier filling, consider adding a tablespoon of cream cheese or sour cream to the yolk mixture. If you're out of Worcestershire sauce, soy sauce can be a great substitute. To ensure even baking, place the filled eggs in a single layer in your baking dish. This dish can be made ahead of time; just cover and refrigerate until ready to bake.
Serving Suggestions
These creamed deviled eggs make a delightful appetizer or snack. Serve them alongside a fresh salad or as part of a brunch spread with items like 'The Best' Raw Vegetable Dip for a refreshing contrast. Pair with a light white wine or sparkling water to enhance the flavors.
Storage & Reheating
Leftover creamed deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish and cover with foil to prevent drying out, then warm in a preheated oven at 350°F for about 10 minutes, just until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Deviled Eggs contains roughly 16 calories, with 1g protein, 3g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1769mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make creamed deviled eggs ahead of time?
Absolutely! You can prepare the filling and fill the egg whites up to a day in advance. Just keep them covered in the refrigerator. Bake them just before serving to enjoy the warm, creamy texture.
What can I use instead of oleo?
If you don't have oleo (margarine), unsalted butter is a perfect substitute. It will add a rich flavor to the filling. For a dairy-free option, use a plant-based margarine or vegan butter.
How can I make this recipe spicier?
To add some heat, mix in a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture. You can also garnish the filled eggs with sliced jalapeños or a sprinkle of paprika for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).