Sunday, April 24, 2011

Deviled Eggs

Deviled Eggs are a classic Easter dish and great way to use up all those extra hard boiled eggs you have sitting around. These are super easy to whip up taking no time at all. There are a lot of different variations and ways to spruce up the eggs according to your own preference, but here is a great basic recipe that everyone can enjoy.

Deviled Eggs

6 large eggs

1 TBLS. sour cream

2 TBLS. mayo

1/2 t. distilled white vinegar

1/2 t. dijon mustard

1/4 t. sugar

salt and pepper to taste

paprika (optional)


Peel cooled hard boiled eggs and cut in half lengthwise.

Transfer the yolks to a small bowl and mix in remaining ingredients until smooth and combined. Fill the egg white shells with mixture using a spoon or put filling in a ziplock bag with corner snipped off and pipe into shells. Sprinkle with paprika if desired. Cover and refrigerate until ready to serve.
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1 comment:

  1. yum! so simple, yet a classic. I love me some deviled eggs. Love your blog!!

    xo//Andrea Marie