The Easter eggs have been hunted and hopefully all recovered (unless there’s some still hiding in your house—that never works out well)! If you went the non-plastic dyed route, you probably have a dozen brightly-colored, hard boiled eggs taking space within your fridge. What to do with them? I cannot think of anything better than deviled eggs! My Mom has been making them for holidays & gatherings for as long as I can remember, and everyone loves them. My take on them is pretty similar to hers, though I swap some of the mayo for sour cream, which makes them a little lighter. I only use a bit of dried mustard, and not the prepared yellow kind because I find it too overpowering, though ours our full of flavor with seasoning and and just a few ingredients.
Let’s get our eggs on!
- 1 dozen eggs (freshest, better!)
- 2 T mayo (I use Light Best Foods)
- 2 T sour cream (lI use Daisy brand, light)
- 1 tsp green onion, finely chopped
- ½ tsp dried dill
- ½ tsp paprika
- ½ tsp dried mustard
- ½ tsp ground black pepper (fine ground)
- ¼ tsp Seasoning salt
- dash garlic powder
- dash Worcestershire sauce
- *additional S&P to taste
- Parsley, or carrot greens for garnish
- Arrange 1 dz fresh eggs in pot, with enough cold water to cover by 1 inch (let eggs sit on counter for about 15 min prior).
- Bring pot of eggs to slow boil (burner on medium-low).
- Once water begins to lightly boil, put fitted lid on pot, remove from heat and let sit covered & untouched for 13 minutes exactly.
- After 13 mins, immediately rinse eggs in cold water and put into bowl with ice and cold water to cool.
- Allow eggs to cool in water completely, about 15 -20 mins (You can also place in fridge).
- Once cooled, under running cool water, peel eggs carefully to leave white intact.
- Slice eggs lengthwise around center circumference without cutting yolk.
- Carefully twist at cut to separate egg halves and remove intact egg yolk.
- Place yolk in a mixing bowl.
- Repeat with all eggs; you'll have 24 halves in total.
- Take 3 white halves and chop finely (you might have some damaged whites, so use those).
- Add chopped whites to yolks in bowl.
- Smash yolks in bowl with back of large spoon or fork, well.
- To yolks add dry ingredients, mix well.
- To mix add mayo, sour cream, and dash of Worcestershire, mix well.
- Taste for salt and pepper levels. (I added a dash more salt & dill at this point).
- Carefully stuff egg white halves with yolk mix, using small spoon.
- Top with light dash of additional paprika and a carrot green sprig or parsley.
- Chill until serving!
These little devils are best served well-chilled, and can be made ahead— definitely a plus of you’re hosting brunch or entertaining a bunch of people! Though, there was no egg dying at my house, I’m keeping it festive post Easter and will enjoy these alongside the leftover ham. I hope you like them too.