Ambrosia Deviled Eggs

Kim Biegacki


Well, here is another yummy deviled egg recipe. It is a wonderful change from the typical deviled eggs. I was a little hesitant about making a sweet egg but it works quite well! The pineapple makes it so delicious and with a hint of nutmeg and salted pecans on top, DELISH!

This is from my "Deviled Eggs" cookbook. My sister and nephew Rhyan both enjoyed these eggs as much as I did.

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★★★★★ 2 votes
Makes 12
30 Min
15 Min
Stove Top


6 large
hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
3 Tbsp
whipped cream cheese
2 Tbsp
sour cream
2 Tbsp
plus 2 teaspoons crushed pineapple, drained well
2 tsp
light brown sugar, firmly packed
2 tsp
chopped pecans or whole (roasted & salted)
ground nutmeg for garnish


Step 1 Direction Photo

1Combine the thoroughly mashed yolks with the cream cheese and sour cream. Stir in the pineapple, brown sugar, pecans, and salt.

Step 2 Direction Photo

2Fill the whites evenly with the mixture and garnish each egg half with a light sprinkle of nutmeg.

(I sprinkled the nutmeg and pecans on top)

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids