Cream Cheese And Olive Deviled Eggs

1. 1

   Soften cream cheese by setting out on counter, while hard boiling the eggs.

2. 2

   Peel the eggs and cut in half and remove the yolk and put in a separate bowl. Place the two halves on whatever you plan to serve them on.

3. 3

   Chop up half the olives and add to the yolks.

4. 4

   Mash the yolks with a fork.

5. 5

   Add miracle whip, mustard, cream cheese and olive juice. (You can add less or more olive juice, go with what you like).

6. 6

   Stuff the halves with the yolk mixture.

7. 7

   Cut the remaining olives in half and put on top of the stuffed eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.