Sour Cream, Lemon, and Herb Deviled Eggs

By Bostoncook

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

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.

2. Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Notes: These remind me of the eggs I had as a kid only a bit more grown up. I used medium eggs because I think they are prettier deviled then I used meyer lemon and fresh dill for the herb on top. They were so beautiful elegant and delicious. All were devoured before dinner.