Deviled Eggs with Cheddar and Thyme

Cheddar Thyme Deviled Eggs
Ami Valpone
  • Yield: 16 servings


8 large eggs
1/3cup plain cream cheese (GOVeggie! Vegan Plain Cream Cheese for a vegan version)
4tablespoons Parmesan cheese (GOVeggie! Lactose-Free Parmesan Cheese for a vegan version)
1teaspoon fresh thyme
1/4teaspoon sea salt
1/4teaspoon freshly ground pepper
1cup finely ground cheddar crackers (gluten-free, optional)


  1. Place eggs in a medium saucepan with enough water to cover eggs by 2 inches. Bring to a boil, cover, and remove from heat. Drain, and fill saucepan with ice cubes and cold water. Set aside to cool in water for 10 minutes.
  2. Drain water and peel eggs. Slice each egg in halve lengthwise. Place yolks in a small bowl and mash with a fork until smooth. Add cream cheese, Parmesan cheese, thyme, sea salt and pepper. Pipe or spoon filling into empty egg whites. Season to taste with salt and pepper.
  3. Sprinkle ground cheddar crackers onto each deviled egg.
  4. Serve chilled.

This recipe from The Healthy Apple and Honest Cooking was republished with permission and originally appeared as Cheddar Thyme Deviled Eggs.