Deviled Eggs Recipe
Daily Value: 11%
Sugar-Conscious, Kidney-Friendly, Gluten-Free, Wheat-Free
|Folic Acid (B9)||45µg||11%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
There are no special tricks to my deviled eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.
- 12 hard-boiled eggs, peeled
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon cayenne
- 2 tablespoons mustard oil*
- 1 teaspoon Espelette pepper
Cut the eggs in 1/2 lengthwise and gently remove the yolks. Set aside the egg whites on a platter. Pass the yokes through a fine strainer and add to a medium-sized bowl. Mix in the mayonnaise, sour cream, paprika, cayenne, and Old Bay and season with salt and freshly ground pepper. Add the yokes to a pastry bag with a star tip. Pipe about 1 ounce into each egg white and drizzle with mustard oil and the Espelette.
Recipe DetailsServings: 6
Notes and Substitutions:
*Mustard oil is oil that has been infused with mustard seeds. If you cannot find mustard oil, feel free to substitute with 2 tablespoons of regular oil mixed with 1 teaspoon of mustard powder.
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