Sour Cream, Lemon, and Herb Deviled EggsTina Rupp
Recipe information
Yield
Makes 12
Ingredients
6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Chopped fresh parsley or thyme
Preparation
Step 1
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
Step 2
Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
