Ingredients
Equipment
Method
- Begin by carefully rinsing your fresh strawberries and gently removing the green hulls. Slice each strawberry in half lengthwise, creating a flat surface for the filling. If any strawberries are particularly large, you can slice them into quarters to create bite-sized pieces. Arrange the halved (or quartered) strawberries on a serving platter, cut-side up.1 pint fresh strawberries
- In a medium bowl, combine the softened cream cheese, mayonnaise, and Dijon mustard. Use a whisk or an electric mixer on low speed to blend these ingredients until smooth and well-combined. This forms the creamy base for your deviled strawberries.4 ounces cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard
- Add the paprika, garlic powder, salt, and freshly ground black pepper to the cream cheese mixture. Stir gently until everything is evenly distributed. Taste the filling and adjust the seasoning as needed. Remember, a little salt can actually enhance the sweetness of the strawberries.1/4 teaspoon paprika, 1/8 teaspoon garlic powder, salt, freshly ground black pepper
- Transfer the deviled filling into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off). Carefully pipe a dollop of the filling onto the cut side of each prepared strawberry half, filling the natural hollow. If you don't have a piping bag, you can use a small spoon to artfully place the filling.
- Sprinkle a pinch of paprika over the top of each filled strawberry for a pop of color and a hint of smoky flavor. If using, scatter the crispy bacon bits over the filling for added texture and savory depth. Finally, garnish with the finely chopped fresh chives for a bright green finish and a subtle oniony note. Your BEST Deviled Strawberries are now ready to be served immediately.1/4 teaspoon paprika, 2 tablespoons fresh chives, 1 tablespoon crispy cooked bacon bits
Notes
These delightful bites are best enjoyed within 1-2 days of preparation. Reheating is generally not recommended.
