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.

★★★★★ 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


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

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