A Twist on Deviled Eggs

A Twist on Deviled Eggs

It’s that time of year again. The sun is out, the temperatures are up and there’s probably a good chance you’ve been invited to or are planning a party of some sort - maybe you’re hosting this year’s 4th of July cookout or you’re taking a side dish to a pot luck. One of my favorite party dishes is somewhat of a classic – deviled eggs - but I make them with sour cream. I’m not sure what possessed me to try a different recipe, but I was thrilled I did. The deviled eggs made with sour cream received rave reviews at a Christmas Eve party several years back, so I’ve not gone back to the traditional way of making them. Perhaps you’d like to try something new with an old classic. The recipe is as follows:

Ingredients

6 hard-boiled eggs, peeled
2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt 
1/8 teaspoon white pepper
Decoration: paprika or cayenne pepper

Directions

1. Slice each egg in half. Scoop out the yolks. Place yolks in a bowl. 

2. Add sour cream, mayo, mustard, salt and white pepper. Mix with a fork, until smooth. 

3. Fill the eggs with a small spoon, or, for a fancy presentation, pipe using a piping bag. Sprinkle the eggs with paprika or cayenne pepper. 

Makes 6 servings.

Enjoy!


It�s that time of year again. The sun is out, the temperatures are up and there�s probably a good chance you�ve been invited to or are planning a party of some sort - maybe you�re hosting this year�s 4th of July cookout or you�re taking a side dish to a pot luck. One of my favorite party dishes is somewhat of a classic � deviled eggs - but I make them with sour cream. I�m not sure what possessed me to try a different recipe, but I was thrilled I did. The deviled eggs made with sour cream received rave reviews at a Christmas Eve party several years back, so I�ve not gone back to the traditional way of making them. Perhaps you�d like to try something new with an old classic. The recipe is as follows: