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Easter: Sour Cream, Lemon, and Herb Deviled Eggs

Source of Recipe


Bon Appétit, April 2006



List of Ingredients



• 6 hard-boiled eggs
  
• 3 Tbsp sour cream
  
• 1½ Tbsp mayonnaise
  
• ¾ tsp Dijon mustard
  
• 1½ tsp finely grated lemon peel
  
• 1½ tsp fresh lemon juice
  
• 1/8 tsp cayenne pepper
  
• .
  
• Chopped fresh parsley or thyme
  






Instructions



1. Shell eggs, then cut in half lengthwise.
   
   
2. 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.
   
   
3. Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
   
   Makes 12