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.
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
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.
(1) How to Make Perfect Hard Boiled Eggs:
(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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