Ingredients
6
eggs
1/4
cup chives-and-onion cream cheese spread (from 8-oz container)
1/8
teaspoon salt
1
teaspoon milk
1
teaspoon yellow mustard
1/8
teaspoon paprika
2
teaspoons chopped fresh chives
Preparation
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.
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.
