Our Family’s Favorite Deviled Eggs

Deviled eggs are one of our family’s favorite foods! A plate of these sunny yellow eggs disappear quicker than anything else on the table. This recipe uses sour cream instead of mayonnaise. It creates a tangier filling that we prefer, and it holds up better in the fridge if you have any leftovers (which is a RARE occasion for us). This recipe is for a large batch, but you can easily half it.

Ingredients:

• 18 Eggs (Hard boiled and peeled)
• 1/2 cup Sour Cream
• 1 Cup Yellow Mustard
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper
• 2 Tablespoons Distilled White Vinegar
• 1 Tablespoon Apple Cider Vinegar
• A “dash” of your favorite Hot Sauce
• Optional: Pastry Bag and Piping Tip

To start you obviously must boil and peel your eggs. Then slice eggs “long ways” and remove yolks. Place all yolks in a medium sized mixing bowl, then smash all the yolks to a smooth consistency. I use a fork as the tines tend to break apart the yolks easier than a spoon leaving less “chunks”. Once the consistency is right, add in Sour Cream, Yellow Mustard, Paprika, Salt, Pepper, Vinegars, and Hot Sauce. Stir until completely mixed.

I prefer to put the filling in a pastry bag with a piping tip and pipe into the egg whites. It makes them look so much nicer and it really doesn’t take much extra effort. The easiest way to get the filling in the bag is to place the bag in a large cup, fold the sides over the lip of the cup and spoon in the mixture. Then twist the top of the bag and pipe into egg whites. You can always just spoon the filing in, but I end up making more of mess that way. And I can always use less messes to clean up! Once all eggs have been filled, you may place in fridge for later or serve right away. Be prepared for these to disappear fast!