Deviled Eggs

By gstark

Ingredients

• 12 hard-cooked eggs,* peeled
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup dairy sour cream
• 2 to 3 teaspoons Dijon-style mustard
• 2 tablespoons snipped fresh parsley
• 2 tablespoons snipped fresh dill or 1-1/2 teaspoons dried dillweed
• 2 tablespoons snipped fresh chives or 1-1/2 teaspoons dried chives
• Sea salt or salt
• Fresh ground black pepper
• Paprika or cayenne pepper (optional)

Preparation

Step 1

Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)
Deviled eggs - Put yolks, mayo, onion, dash mustard in baggie and squeeze to mix. Cut edge off bag to fill egg whites


2.

Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne. Makes 12 servings.




To cook eggs

Place 12 eggs in a single layer in a large Dutch oven. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.