Description
Delicious deviled eggs enhanced with sour cream and butter for a creamy, tangy flavor.
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
- 1 tbsp Fresh Chives
Instructions
- Place the eggs in a single layer in a large pot and cover with 1 inch of cold water.
- Bring the water to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pot, and let the eggs sit for exactly 12 minutes.
- While the eggs sit, prepare a large bowl filled with cold water and ice cubes.
- After 12 minutes, immediately transfer the hot eggs to the ice bath and let them chill for 10 minutes.
- Once chilled, peel the eggs under cold running water.
- Slice the peeled eggs in half lengthwise and carefully pop the yolks into a medium bowl.
- Use a fork to mash the yolks until they resemble fine crumbs.
- Add the mayonnaise, sour cream, softened butter, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks.
- Mix vigorously until the filling is ultra-smooth, light, and creamy.
- Transfer this creamy filling into a Ziploc bag and snip off one bottom corner with scissors.
- Pipe the mixture beautifully into the egg white halves.
- Lightly dust each egg with smoked paprika and top with fresh chives.
- Serve immediately or cover the platter and refrigerate until ready to serve!
Notes
Use 7-10 days old eggs for easier peeling. Don’t overcook the eggs to avoid a gray ring around the yolk.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: deviled eggs, appetizer, classic recipe, easy recipe