Sour Cream Deviled Eggs

Sour Cream Deviled Eggs

Feel free to skip the piping bag and add the yolk mixture with a spoon when whipping up these Sour Cream Deviled Eggs. 

Sour Cream Deviled Eggs
Makes 24
  • 6 hard-cooked large eggs, peeled
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 12 green olives, halved lengthwise
  • Garnish: paprika
  1. Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
  2. In a small bowl, mash egg yolks with a fork. Add sour cream, Dijon, tarragon, lemon juice, and salt, stirring until smooth. Transfer mixture to a piping bag fitted with an open-star piping tip.
  3. Evenly pipe egg yolk mixture into wells of egg whites. Top each with 1 olive half. Garnish with paprika, if desired.



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