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Three-Herb Deviled Eggs

Source of Recipe


Better Homes and Gardens, April 2005






List of Ingredients



• 12 hard-cooked eggs (see Note), peeled
  
• 1/4 cup mayonnaise or salad dressing
  
• 1/4 cup dairy sour cream
  
• 2 to 3 Tbsp Dijon-style mustard
  
• 2 Tbsp snipped fresh parsley
  
• 2 Tbsp snipped fresh dill (or 1-1/2 tsp dried dillweed)
  
• 2 Tbsp snipped fresh chives (or 1-1/2 tsp dried chives)
  
• Sea salt
  
• Fresh ground black pepper
  
• Paprika or cayenne pepper (optional)
  






Instructions



1. Cut off tops of hard-cooked eggs about one-third from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)
   
   
2. Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream and mustard; mix well. Stir in parsley, dill and chives. Season to taste with salt and black pepper.
   
   
3. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.
   
   Makes 12 servings.
   
   ...........................
   
   ♦ Note:
   
   To cook eggs, place 12 eggs in a single layer in a large Dutch oven. Add enough cold water to just cover eggs. Bring to rapid boiling over high heat (water will have large, rapidly-breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over eggs or place them in ice water until cool enough to handle; drain.