4
1 rating

Deviled Eggs

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.

Notes

*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. 

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings6
Calories Per Serving189
Total Fat16g24%
Sugar1gN/A
Saturated4g18%
Cholesterol300mg100%
Protein10g20%
Carbs1gN/A
Vitamin A142µg16%
Vitamin B120.9µg14.9%
Vitamin B60.1mg5.9%
Vitamin C0.4mg0.6%
Vitamin D2µgN/A
Vitamin E1mg5%
Vitamin K2µg2%
Calcium45mg4%
Fiber0.3g1.1%
Folate (food)36µgN/A
Folate equivalent (total)36µg9%
Iron1mg6%
Magnesium10mg2%
Monounsaturated7gN/A
Niacin (B3)0.1mg0.7%
Phosphorus143mg20%
Polyunsaturated3gN/A
Potassium122mg3%
Riboflavin (B2)0.4mg24.9%
Sodium115mg5%
Zinc0.9mg5.9%