Deviled Eggs ( Mayo Free)

By KSmitherman

Ingredients

• 2 whole Wedges Of The Laughing Cow® Light Swiss Original Cheese
• 3 whole Eggs,hard-boiled And Peeled
• 1/2 teaspoons Dijon Mustard
• 1 teaspoon Sweet Pickle Relish
• 1 teaspoon Prepared Horseradish
• 1 teaspoon Chives, Chopped
• 2 Tablespoons Celery, Minced
• 2 teaspoons Fresh Dill
• 1/8 teaspoons Each Kosher Salt And Freshly Ground Black Pepper
• Cayenne Pepper Or Paprika (optional, For Garnish)

Details

Servings 1
Adapted from thelaughingcow.com

Preparation

Step 1

No egg on your face with these deviled delights. That’s because every last morsel will be gone. And the only thing remaining – a delicious memory. Be sure to have plenty of The Laughing Cow® Light Creamy Swiss cheese wedges on hand so you can make this quick and easy recipe for every gathering.

3 whole Eggs,hard-boiled And Peeled

Using a paring knife, halve eggs lengthwise; separate & place yolks in a small mixing bowl. Set whites aside, cut-side up.

Add cheese wedges to yolks & mash with a fork to combine.

Fold in mustard, relish, horseradish, chives, celery & dill; mix well until smooth. Season with salt & pepper.

To assemble, here’s an easy way to make your own piping bag if you don’t already have one: spoon the yolk-cheese mixture into a 1-quart zip-top bag and gather at one corner. Twist excess plastic at the point where the mixture ends to create some pressure. Using scissors or a paring knife, trim 1/4 inch off the corner of the bag.

Pipe mixture into egg white halves.

Garnish with cayenne pepper (for extra ‘heat’) or paprika (for color).

If Hungry Girl put together a list of our all-time favorite food finds, The Laughing Cow® cheese wedges would without a doubt make the Top Ten.