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Sour Cream, Lemon, and Herb Deviled Eggs

Sour Cream, Lemon, and Herb Deviled Eggs

Ingredients

  • 1 1/2 tablespoons mayonnaise
  • 3/4 teaspoon Dijon mustard
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • Chopped fresh parsley or thyme

Recipe Preparation

  • Shell eggs, then cut in half lengthwise. 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.

  • Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. DO AHEAD Can be made 4 hours ahead. Cover loosely and refrigerate.

Reviews Section

Nothing says holidays like deviled eggs! This deviled egg recipe is quick and easy to make, make ahead friendly and always disappears in a flash! My best deviled eggs recipe is a combination of hard-boiled eggs, mayonnaise, sour cream, Dijon mustard, lemon juice, horseradish and seasonings with crispy, crunchy bacon and aromatic chives to top it all off. The rich and creamy filling is mega flavorful, fluffy, velvety and bright, plus I’ve included tips to create the smoothest, creamiest filling on the planet. Best of all, this easy deviled egg recipe is extremely versatile and a springboard to dress your eggs anyway your cravings take you. I’ve included ideas for various mix-ins, seasonings and flavor combinations – you can even make a topping bar! So today, I’m happy to be sharing all my deviled egg recipe variation ideas, and best tips for how to make the best deviled eggs.

These quick and easy deviled eggs are always a crowd favorite along with some of our other favorites hors d’oeuvres such as cocktail meatballs, jalapeno poppers, bacon wrapped shrimp, sun dried tomato stuffed mushrooms and artichoke dip bites.

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Easy Herbed Deviled Eggs | Three Ways

First, hard cook 8 eggs and let them cool. Then peel them carefully.

Steaming fresh eggs instead of boiling is a foolproof way to cook the eggs. Even eggs just laid that morning will peel perfectly. (I also always use two extra yolks in the filling because it makes a fuller egg half when you're done.)

Once peeled, cut each egg neatly in half and arrange twelve of the white halves on an egg platter (eat or discard the remaining two egg whites) then mash all the yolks in a small bowl with a pastry cutter.

Add the following ingredients to the egg yolks for the Basic Deviled Eggs Recipe.

Ingredients

To that, add 2 Tablespoons of fresh finely chopped herbs of your choice (see choices below). Then generously scoop the egg mixture into the halved egg whites with a small ice cream scoop.

Here are my three favorite easy herbed deviled eggs variations, but feel free to experiment with different herbs.

Dill Deviled Eggs with Optional Shrimp or Lox Garnish

Staying true to my Scandinavian roots, I love fresh dill. To the basic recipe add two tablespoons chopped fresh dill. Garnish with a sprig of dill and a cooked shrimp or piece of lox, if desired.

Deviled Eggs with Parsley

I love how fresh parsley sprigs look on top of the eggs. Just add 2 Tablespoons chopped parsley, a squeeze of fresh lemon juice and an additional bit of black pepper to the basic recipe and then garnish each egg with a sprig of fresh parsley and a few whole peppercorns.

Deviled Eggs with Basil

Basil is another favorite herb of mine. To the basic recipe, add 2 Tablespoons fresh minced basil and a splash of balsamic vinegar. Garnish each egg with a fresh basil leaf.

Deviled eggs are always a big hit when we bring them to potlucks or picnics. I usually make a variety because they look pretty on the plate. and because I really love all three variations.

Or I throw caution to the wind and mix all three herbs - basil, dill and parsley - into the filling or try some other variations! You just can't go wrong with fresh eggs and fresh herbs.

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Cream Cheese Deviled Eggs

First of all, a follow-up to the "Sour Cream, Lemon, and Herb Deviled Eggs" recipe I prepared last week. These are the FIRST deviled egg recipe I have ever tried where I had to actually throw out the product because people wouldn't eat more than one. Perhaps it's because I'm not in a lunchtime garden club.

7 comments:

Why not try your own improvisation on these? The cream cheese does seem like an interesting platform on which to build a new taste sensation. maybe you can build a whole new deviled egg!

Try using garden vegetable cream cheese and some bacon! Great.

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Friday, July 13, 2007

Simple Deviled Eggs

6 hard-boiled eggs
1/2 cup Miracle Whip
1 heaping teaspoon yellow mustard
1 tablespoon milk
dash of salt
ground black pepper or paprika


Above: the filling mixture and filling the eggs.


The finished product. I sprinkled paprika on the 6 on the left, and fresh ground pepper on the 6 on the right.

These eggs are the most basic deviled egg recipe I have seen. Just egg yolks, Miracle Whip (which gives a little more bite than mayonnaise), a little milk to thin the filling, some classic yellow mustard, a dash of salt, and some fresh ground pepper or paprika sprinkled on top.

Some people swear by Miracle Whip others fight to the death for plain mayonnaise. Personally, I think that each has its own benefits, depending on the recipe, but as a rule I like mayonnaise when several other flavors are being added to the filling and Miracle Whip when the filling is very basic. This is the most basic deviled egg recipe out there, so I can see why it calls for Miracle Whip.

However, the Miracle Whip becomes the dominant flavor, with the mustard relegated to a subtle taste and the pepper/paprika seemingly only garnishes. Further, there is a LOT of filling for these eggs, so I think using less Miracle Whip wouldn't hurt.

Overall grade: 60 (on a scale of 1 to 100)
Texture: 15 out of 20
Flavor: 10 out of 20
Appearance: 15 out of 20
Uniqueness: 0 out of 20 (just totally plain)
Ease of preparation: 20 out of 20


Lemons: When Life hands you Lemons, Make Pie!

I’m of the opinion that lemons were created by God himself (when he was in a very good mood)! They are such amazing little fruits that make life so much better. I love lemons y’all!

And lemon desserts? “Halllelujah!” They make the angels sing.

That being said, I have this funny little quirk about me: I love desserts. and I love eggs. But I absolutely cannot stand when I can taste an egg-like flavor in my desserts.

With the exception of this Crème Brule recipe, I will often forego a dessert recipe that calls for eggs. Well, I forego said recipes IF I think they will end up being egg taste-able. Which is a real bummer, because most custard-filled desserts are eggy.

Do you see the problem here guys?! Lemon bars, lemon meringues, lemon pies, lemon custard… So many lemon desserts that become unpalatable because of an egg flavor. Major thumbs down.

Enter stage center:

This eggless Sour Cream Lemon Pie. Y’all better be so excited right now! Why am I going on and on about my weird egg quirk? Because this sour cream lemon pie brings the God loving amazingness of lemons, but leaves the egg-like aftertaste in the dust. There are no eggs needed for this one! Corn starch to the rescue… Boo-yeah!

In order to make this recipe that much quicker and easier:

I use a premade graham cracker crust. I literally buy these crusts in bulk because I love this pie so much that I have to have it at least once or twice a week. And it is so quick and easy to make that if I have the ingredients on hand, that’s totally plausible. So, premade crust.

However, some day when you have extra time on your hands, try it with a flaky buttery pie crust! Both ways will make the party in your tummy very very happy.


Twisted Take on Deviled Eggs

Mid week before a holiday weekend and the rush is on. Menus are being finalized and shopping lists are written up.

Holiday menus are my favorite to work up, shop and prepare for. It is an opportunity to decorate the home for the season, which ever it may be, and to let the creative side of the imagination flow.

When it comes to recipes, we all have family favs that we love to prepare. Some are traditional and simply cannot be “messed with” or improved upon. With others, we can get a bit more lively and add some “flair” for the event.

Deviled Eggs were always on the table for family events, and for years I had assumed they could only be prepared one way. As delicious as I found them, I was delighted when it dawned on me, how many flavors could be added to the “basic” ingredients.

Bacon and Cheese Deviled Eggs

Bacon-and-Cheese Deviled Eggs

A delicious alternative to the “basic” recipe and a touch of bacon adds tremendous flavor. The shopping list is simple eggs, sharp cheddar, mayonnaise, bacon, salt, pepper and a bit of hot sauce. Saveur Magazine is a fantastic site to find a great twist on your favorite recipes. Recipe

Sour Cream, Lemon and Herb Deviled Eggs

Sour Cream, Lemon and Herb Deviled Eggs

Sour cream, lemon and Dijon mustard give this next recipe a tart, creamy flavor. Bon Appetit Magazine is another great site for inspiration. It has a few pop-ups as you enter the site, but once you move those out of your way it’s a great place to spend some time. Shopping list eggs, sour cream, mayonnaise, Dijon mustard, lemon peel, lemon juice, cayenne pepper and fresh parsley or thyme. Recipe

Wild Alaska Crab Deviled Eggs


Place eggs in single layer in a saucepan and cover with cold water. Bring to a boil over medium heat, and when water comes to a full boil, cover and remove from heat. Let eggs stand in water for 15-17 minutes. Allow eggs to cool.

Peel shells from eggs carefully, and cut eggs in half lengthwise. Remove egg yolks.

In a small mixing bowl mash egg yolks, chicken fat, mayonnaise, salt and pepper. Add egg yolk mixture to piping bag or plastic bag with the tip cut off, and pipe into egg white halves.


Mash or finely chop enough shelled and cleaned shrimp to make 1/2 cup. Blend into egg yolk mixture for basic or sharp deviled eggs. Tap each filled egg with a tiny shrimp.

6 hard-cooked eggs
1/4 cup (1 oz.) shredded cheddar cheese
3 tablespoons taco sauce
1/4 teaspoon chili powder
1/4 teaspoon salt
Sliced, pitted ripe olives

Cut eggs in half lengthwise remove and mash yolks. Blend in cheese, taco sauce, chili powder and salt. Refill egg whites using approximately 1 tablespoon of mixture per egg half. Garnish with olive slices. Chill. Makes 12 deviled halves.


Easter and Passover are right around the corner – and we need a few recipes to get us in the holiday spirit! These tasty appetizers (or snacks) can be mixed up in less than 15 minutes. Use them to add a little brightness to your holiday table.

TIP for the Deviled Eggs: Prepare with the flavors suggested (Lemon Aioli and fresh dill), then get creative and try making your own combinations.

Need a few Creative Easter Recipe suggestions? Here are a few additional flavor ideas to try. Use the suggested sauce in place of the Lemon Aioli and use the remaining ingredients as toppings or mix-ins.

  1. Chipotle Mayonnaise (Always Hungry? p.268), cheddar cheese, and optional bacon
  2. Basil Walnut Pesto (Always Delicious p. 297) with parmesan cheese OR nutritional yeast (Always Hungry? p.259) with jalapeno pepper
  3. Guacamole and fresh parsley
  4. Dairy-Free Sour Cream (Always Delicious p. 306) and caramelized onions

BONUS RECIPE: Check out Chef Kenzie’s Vegan Stuffed Mushrooms (HERE) for a delicious vegan-friendly alternative to deviled eggs. The rich and “creamy” filling is so satisfying in the soft mushroom cups. To switch things up, try roasting the mushrooms before adding the cream OR use a different vegetable for serving. Other great options could be stuffed mini bell peppers, or sliced raw vegetable crudités.

Note: You’ll find that most of these are naturally dairy-free as well, making them versatile choices for Passover.

What are you making for Easter or Passover? Comment your favorite recipes or share them in our Facebook Group. We always love to see what you’ve been cooking!