Sour Cream Deviled Egg Recipe



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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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. Sour cream? Oh that just sounds like a very nice change. I will be sure to try these. =)

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Sour Cream Deviled Egg Recipe



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.




"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. Sour cream? Oh that just sounds like a very nice change. I will be sure to try these. =)

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine