It’s time for more deviled eggs!
These are Cheez-It Deviled Eggs!
- 6 chilled, hard-cooked eggs
- ½ cup Cheez-It Cracker crumbs, finely crushed
- ½ cup mayonnaise
- 1 teaspoon prepared mustard
- 1 Tablespoon chopped parsley
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Slice eggs in half, lengthwise, and remove yolks. Press yolks through a fine sieve into a bowl. Add ¼ cup Cheez-It crumbs, ¼ cup mayonnaise, and mustard, parsley, salt and pepper. Blend well.
- Refill centers of egg whites with yolk mixture. Press two filled halves together. Dip one end of stuff eggs in remaining mayonnaise, then into the remaining cracker crumbs.
I’ve actually wanted to make this recipe for a very, very long time. I stumbled upon this Sunshine Biscuits cookbook from 1945 at my local thrift store some time ago, but in the way of a collector I stuck it on a shelf and forgot about it. Just recently I just came across it again while doing some organizing. There are lots of interesting recipes to try in here, such as Cheez-It Soufflé, Krispy Tunato-Olive Rarebit, Cookie Mint Mold (made with gelatin AND chocolate sandwich cookies) and Strawberry Brownie Refrigerator Cake. Not sure how soon, but expect to see all of those tested here. Eventually.
But on to eggs! We just can’t get enough of eggs in this house.
Notice there are only five. One of the eggs just would not peel. Don’t you hate when that happens? I made a tactical error when I was making these and stuck them in the fridge instead of peeling them while they were still slightly warm. Some Mom thing or another came up and I had to rush out of the kitchen. So we were down from the recommended six to five. But I kept the extra egg yolk to make sure the recipe wasn’t screwed up too badly.
Overall, this was a pretty easy recipe. And Alex was very excited to help because the final steps call for smooshing two filled egg halves together to re-make whole eggs. Honestly, I was pretty excited about that as well. Who doesn’t secretly want to smoosh deviled eggs back together?
Almost done! Now for the smooshing and dipping.
And yes, that is a little person hand snagging an egg while I’m trying to take a photo. She was eating it by the time I put the camera down. Then she ate another one. Down from five eggs to four!
“Look, this one has lips. It wants a kiss.”
“Just eat it before Alex does!”
“Okay, what am I eating?”
“Deviled eggs. At least, I think they are. There isn’t much mustard so I don’t know how ‘deviled’ they are, but there are Cheez-Its in them.”
“Interesting. Do you need another shot of me eating these?”
“No, I’m good.”
“Good, because I don’t want anymore. And I still don’t know what I’m eating.”
The Verdict: Bland
From The Tasting Notes –
Oddly flavorless and very bland. It would seem like the crackers would give the filling some flavor, at least some saltiness, but you couldn’t really taste the Cheez-Its at all. They just made the filling gritty. And some how they seemed to cancel out the mustard flavor completely. Strangely, the odd little mayo/Cheez-It crust on the outside was actually the best part. You could definitely taste the Cheez-its there. It was kind of fun on the normally tasteless egg white part of deviled eggs. Maybe if you made a standard deviled egg, the mayo/cracker crust on the outside would be a fun and different addition. But otherwise I wouldn’t recommend this recipe if you are looking for a good deviled egg. However, Alex loved these and ate quite a few. She really likes plain hard-boiled eggs and egg salad though, so you can take that for exactly what it is worth.