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Sara Evan's Deviled Eggs




Source of Recipe


Internet


Recipe Introduction


The addition of sour cream gives the filling a lighter taste. You can also add a bit of salty chopped ham to the filling and sprinkle the eggs with sliced green onion.



List of Ingredients




12 Hard-Cooked Eggs (see recipe below)
¼ cup mayonnaise or salad dressing
2 Tbsp. dairy sour cream
1½ tsp. Dijon-style mustard
¼ cup finely chopped cooked ham
1 green onion, finely chopped
Salt and freshly ground black pepper
Sliced green onion
Fresh herb leaves


Recipe



Halve Hard-Cooked Eggs lengthwise and remove yolks. Set whites aside.

Place yolks in a food processor. Add mayonnaise, sour cream, and mustard. Cover and process until smooth. (Or, place yolks, mayonnaise, sour cream, and mustard in a medium mixing bowl and beat with an electric mixer until smooth.) Stir in ham and finely chopped green onion. Season to taste with salt and pepper.

Stuff egg white halves with yolk mixture. Garnish with sliced green onion and fresh herb leaves.

Makes 24 servings.

Hard-Cooked Eggs: Place eggs in a single layer in a large saucepan. Add enough cold water to just cover the eggs. Bring to a rapid boil 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 the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.