Classic Deviled Eggs
These are simple deviled eggs with the classic creamy filling - mayonnaise, sour cream, and Dijon mustard. They're easy to make and always disappear at parties.
Ingredients
Ingredients (~18 egg halves)
- 9 large eggs
- 3 Tbsp mayonnaise
- 3 Tbsp sour cream
- 2 tsp Dijon mustard I use Maille or Fallot
- a few dashes of hot sauce optional
- kosher salt and freshly-ground black pepper
- paprika and/or chopped herbs like dill or chives for garnish
Instructions
- Place eggs in pot and cover with cool water by 1-2 inches.
- Bring to boil with vented lid, then cover completely, lower heat, and simmer 30 seconds.
- Remove from heat and let stand covered for 12 minutes.
- Transfer eggs to ice water bath for 10 minutes, then peel under cold running water.
- Slice eggs in half lengthwise and separate yolks into a bowl.
- Mash yolks with mayonnaise, sour cream, and Dijon mustard until smooth.
- Season with hot sauce if desired, salt, and pepper to taste.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- Garnish with paprika and chopped herbs.
Notes
Use a hand mixer for extra smooth filling. A zip-top bag with corner snipped works as a piping bag.
Did you make this recipe?Let me know how you liked it below!