Ingredients
- Basic Deviled Eggs
- 6 6 6 large eggs
- 2 2 2 tablespoons mayonnaise
- 1 1 1 tablespoon sour cream
- 1/2 1/2 1/2 teaspoon white vinegar
- 1/2 1/2 1/2 teaspoon spicy brown mustard
- 1/4 1/4 1/4 teaspoon sugar
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon pepper
- Herbed Deviled eggs
- Spanish Style Deviled Eggs
- For a smoky, spicy kick, use smoked rather than plain paprika.
- 1/2 1/4 1/4 1 replacing white vinegar with 1/2 teaspoon sherry vinegar. Stir 1/4 cup finely chopped green olives with pimento, 1/4 cup shredded cheddar cheese and 1 teaspoon paprika into remaining ingredients.
Preparation
Step 1
Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.
Peel eggs and halve lengthwise. Transfer yolks to fine mesh sieve set over medium bowl. Using spatula, press yolks through sieve into bowl. Stir in remaining ingredients until smooth.
Arrange whites on serving platter. Divide yolk mixture among whites. Serve. (egg white halves and filling mixture can be refrigerated separately for 2 days. Wrap egg whites in double layer of plastic wrap. Transfer filling mixture to zipper lock bag, squeeze out air, and seal.)