Sour Cream Deviled Egg Recipe

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I've been working on this recipe for some time.  Often, deviled eggs have this overwhelming mayo taste....and not in a good way.   Instead of mayo or miracle whip, I decided to swap in sour cream and some herbs.  The end result is a light, creamy, delicious deviled egg.  I really enjoyed these. 

Ingredients:
6 hard-boiled eggs
2 tablespoons of sour cream
1 tablespoon of mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon of dried dill
1 teaspoon of fresh minced chives (optional)**
a dash of salt

Paprika, pepper or cayenne pepper (if desired)

Makes 1 dozen deviled egg halves

Directions:
Cut the cooled hard boiled eggs in half.  Scoop out the yolk and add it to a food processor along with the mayo, sour cream, dijon mustard, dill and a dash of salt.  Process the ingredients until smooth.

Place the egg filing into a piping bag with a decorative tip or a sandwich bag (snip the tip off after filling).  Fill the empty hard boiled eggs with the filling.  If desired, sprinkle tops with paprika, pepper or cayenne pepper.

** If you add the chives, stir them in by hand after running the other ingredients through the food processor.

3 Tips: 
(1) How to Make Perfect Hard Boiled Eggs:
http://www.lowcarbcrock.com/2013/03/the-best-way-to-cook-hard-boiled-eggs.html#

(2) If you cut a small thin slice off the bottom of each egg it will sit flat.

(3) I use my Cuisinart Mini Prep for this.  I love it because it is easy to use and easy to clean.




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