CREAMY DEVILED EGGS RECIPE
This recipe is from the Favorite Recipes cookbook,
Philadelphia Brand Cream Cheese, Kraft, 1988.
CREAMY DEVILED EGGS
8 hard-cooked eggs
1 8-oz. container Soft Philadelphia Brand Cream Cheese
2 tablespoons sweet pickle relish
1/2 teaspoon dry mustard
1/4 teaspoon salt
Dash of pepper
Cut eggs in half. Remove yolks; mash. Blend
in cream cheese, relish and seasonings, mixing until well
blended. Refill whites.
16 deviled eggs
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