Description
A delightful twist on classic deviled eggs, featuring a secret ingredient for added creaminess and tang.
Ingredients
Scale
- 6 large Eggs
- 3 tbsp Mayonnaise
- 1 tbsp Sour Cream
- 1 tbsp Unsalted Butter
- 1 tsp Dijon Mustard
- 1 tsp White Vinegar
- 1/8 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 1 dash Smoked Paprika (for garnish)
- 1 tbsp Fresh Chives (finely chopped, for garnish)
Instructions
- Begin by placing the eggs in a single layer in a large pot. Cover them with 1 inch of cold water.
- Heat the pot over high heat until the water comes to a rolling boil.
- When you see big bubbles, turn off the heat, cover the pot, and let the eggs sit for exactly 12 minutes.
- Prepare a large bowl filled with cold water and ice cubes.
- Once the 12 minutes are up, quickly transfer the hot eggs to the ice bath. Let them chill for about 10 minutes.
- Peel them under cold running water.
- Cut each egg in half lengthwise and gently pop the yolks into a medium bowl.
- Mash the yolks until fine crumbs remain.
- Add the mayonnaise, sour cream, softened butter, Dijon mustard, vinegar, salt, and pepper to the mashed yolks.
- Mix vigorously until the filling is ultra-smooth.
- Transfer the creamy filling into a Ziploc bag, snip off one corner.
- Pipe the mixture into the egg white halves.
- Dust each egg with smoked paprika and sprinkle with fresh chives.
Notes
Use eggs that are 7-10 days old for easier peeling. Deviled eggs can be customized with different toppings and spices.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 80
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: deviled eggs, appetizer, easy recipe, party food, protein-rich