Skip to Content

Chive 'n Onion Deviled Eggs Recipe (Gluten Free)

  • Save Recipe
  • Prep 35 min
  • Total 50 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Add creamy richness and herbal accents to these foolproof appetizers with flavoured cream cheese.
Created Jun 7, 2011
  • Save
  • Share
  • Keep Screen On


  • 6 eggs
  • 1/4 cup (50 mL) chives-and-onion cream cheese spread (from 8 oz/250 g container)
  • 1/8 tsp (0.5 mL) salt
  • 1 tsp (5 mL) milk
  • 1 tsp (5 mL) yellow mustard
  • 1/8 tsp (0.5 mL) paprika
  • 2 tsp (10 mL) chopped fresh chives
  • New Ingredient


  • 1
    In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • 2
    Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE?:Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved