SOUR CREAM, LEMON, AND HERB DEVILED EGGS

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Sour Cream, Lemon, and Herb Deviled Eggs image

Provided by Kristine Kidd

Categories     Citrus     Dairy     Egg     Herb     Appetizer     Easter     Vegetarian     Quick & Easy     Low Cal     Halloween     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 8

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

Steps:

  • 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.)

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