AuthorRita's Kitchen
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This classic deviled eggs recipe uses mayo, mustard, sour cream, and a collection of seasonings that makes these the BEST deviled eggs you'll ever eat!

https://www.browneyedbaker.com/deviled-eggs/

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Yields12 Servings

 6 Large eggs
 2 tbsp Mayonnaise
 1 tbsp Sour Cream
 ½ tsp Distilled White Vinegar
 ½ tsp Spicy Brown Mustard
 ¼ tsp Granulated White Sugar
  tsp Salt
  tsp Black Pepper
 2 Green Onions, minced

1

Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

2

Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.

3

Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (You can put the yolk mixture into a sandwich baggie and snip off the end, use a piping bag with decorating tip, or just a good ol' spoon.) Serve immediately.

Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.

CALORIES: 35KCALFAT: 2GCHOLESTEROL: 82MGSODIUM: 77MGPOTASSIUM: 30MGPROTEIN: 2GVITAMIN A: 125%CALCIUM: 13%IRON: 0.4%

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Ingredients

 6 Large eggs
 2 tbsp Mayonnaise
 1 tbsp Sour Cream
 ½ tsp Distilled White Vinegar
 ½ tsp Spicy Brown Mustard
 ¼ tsp Granulated White Sugar
  tsp Salt
  tsp Black Pepper
 2 Green Onions, minced

Directions

1

Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

2

Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.

3

Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (You can put the yolk mixture into a sandwich baggie and snip off the end, use a piping bag with decorating tip, or just a good ol' spoon.) Serve immediately.

Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.

CALORIES: 35KCALFAT: 2GCHOLESTEROL: 82MGSODIUM: 77MGPOTASSIUM: 30MGPROTEIN: 2GVITAMIN A: 125%CALCIUM: 13%IRON: 0.4%

Deviled Eggs