Sour Cream Deviled Eggs

deviled eggs

A classic appetizer, deviled eggs are nutritious enough to make a great lunch alongside a salad.

Makes 6 servings

6 hard-boiled eggs, peeled
2 tablespoons Lilly sour cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
Decoration: paprika or cayenne pepper
Lettuce for serving

1. Slice each egg in half. Scoop out the yolks. Place yolks in a bowl.

2. Add Lilly sour cream, mayo, mustard, salt and white pepper. Mix with a fork, until smooth.

3. Fill the eggs with a small spoon, or, for a fany presentation, pipe using a piping bag. Sprinkle the eggs with paprika or cayenne pepper.

4. Serve on a bed of lettuce to avoid tipping, or – before filling – slice the thinnest slice off the bottom of each egg white to flatten.

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