Real Recipes From Real Home Cooks ®

ambrosia deviled eggs

(2 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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.

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For ambrosia deviled eggs

  • 6 lg
    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

How To Make ambrosia deviled eggs

  • 1
    Combine the thoroughly mashed yolks with the cream cheese and sour cream. Stir in the pineapple, brown sugar, pecans, and salt.
  • 2
    Fill 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)