CT'S RICH DEVILED EGGS - EASY

Ct's Rich Deviled Eggs - Easy image

Provided by ct in ut

Time 1h15m

Yield 36 egg halves, 18 serving(s)

Number Of Ingredients 9

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18 large hard-boiled eggs, already cooked & cooled
1 cup light sour cream
1 tablespoon spicy brown mustard
1 tablespoon white vinegar
2 tablespoons dried onion flakes
2 tablespoons dried parsley
1 tablespoon dried dill weed
1 teaspoon lemon pepper
2 tablespoons paprika, smokey preferred

Steps:

Peel the shells off the cooled hard boiled eggs.
Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
Sprinkle the tops of the deviled eggs with the paprika.
Chill in fridge 1 hr & now serve.
Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.

Nutrition Facts : Calories 127.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 191, Sodium 543.4, Carbohydrate 4.7, Fiber 1.7, Sugar 1.2, Protein 8.8