Deviled Eggs

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  1. To center the yolks in hard boiled eggs, place the egg carton on its side overnight in the refrigerator before boiling the eggs.
  2. You can pipe the yolk mixture through a large holed piping tip/bag to create a festive design.


  1. 6 eggs
  2. 2 T mayonnaise, 29 g
  3. 1 T sour cream, 15 g
  4. 1/2 t white vinegar
  5. 1/2 t spicy brown mustard
  6. 1/4 t sugar
  7. 1/8 t table salt
  8. 1/8 t black pepper, ground
  9. Ice water
  10. paprika for garnish


  1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart of water and 12 ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack eggs shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
  2. Peel eggs and slice in half lengthwise. Transfer yolks to small bowl and press with spatula.
  3. Add mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper, mashing mixture against sides of bowl until smooth.
  4. Dry egg whites with a paper towel and arrange whites on serving platter and fill with yolk mixture, mounding filling about 1/2 inch above the whites.
  5. Sprinkle with paprika before serving.
  6. Make Ahead

  7. You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with plastic wrap and place place the filling in a ziplock bag (squeezing out all the air ). Refrigerate until ready to fill and serve.

Picture of Recipe

Deviled Eggs - Picture of Recipe
Deviled Eggs - Picture of Recipe
Serves: 12
Course: Appetizer,Breakfast/Brunch,Side Dish
Type of Food: Vegetarian,Egg Dish
Key Ingredient: Eggs
Difficulty: 2 - Medium
Prep Method: Stovetop,
Themes/Holidays: Easter,Tea Party,Juneteenth

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