Deviled Eggs
In this delightful recipe, creamy and tangy deviled eggs come together with a perfect blend of flavors to create a classic and crowd-pleasing dish. Boiled eggs are transformed into irresistible appetizers with a mixture of mayonnaise, sour cream, mustard, and a hint of vinegar and spices. These deviled eggs are perfect for gatherings, parties, or a simple snack at home. Enjoy this timeless recipe that never fails to impress!
— Constant Cookbook
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- ½ teaspoon distilled white vinegar
- ½ teaspoon spicy brown mustard
- ¼ teaspoon granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
- Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.
- Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (You can put the yolk mixture into a sandwich baggie and snip off the end, use a piping bag with decorating tip, or just a good ol' spoon.) Serve immediately.
- Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.
Prep Time
PT30M
Yield
1 dozen filled halves
Nutrition
- Calories: 35 kcal
- Protein Content: 2 g
- Fat Content: 2 g
- Cholesterol Content: 82 mg
- Sodium Content: 77 mg
- Serving Size: 1 serving
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