Sour Cream, Lemon, and Herb Deviled Eggs

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Lemon peel
  • 1 Parsley or thyme, Fresh

• Refrigerated

  • 6 Eggs, hard

• Condiments

  • 3/4 tsp Dijon mustard
  • 1 1/2 tsp Lemon juice, fresh
  • 1 1/2 tbsp Mayonnaise

• Baking & Spices

  • 1/8 tsp Cayenne pepper

• Dairy

  • 3 tbsp Sour cream

Found on epicurious.com

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

Directions

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

Nutrition