Sour Cream, Lemon, and Herb Deviled Eggs
Creamy deviled eggs with a tangy twist, featuring sour cream, fresh lemon, and aromatic herbs. These elegant appetizers combine the richness of egg yolks with bright citrus notes and a subtle kick of cayenne.
6 servings
15 min
Ingredients
- •6 whole hard-boiled eggs
- •3 tablespoons sour cream
- •1½ tablespoons mayonnaise
- •¾ teaspoon Dijon mustard
- •1½ teaspoons finely grated lemon peel
- •1½ teaspoons fresh lemon juice
- •⅛ teaspoon cayenne pepper
- •2 tablespoons fresh herbs
Cooking Instructions
- 1.
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.
10 min
- 2.
Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
5 min