Sour Cream, Lemon, and Herb Deviled Eggs

Sour Cream, Lemon, and Herb Deviled Eggs
Photo by Tina Rupp


  • 1 ½ teaspoons finely grated lemon peel
  • 1 ½ teaspoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 6 eggs
  • 3 tablespoons sour cream
  • ¾ teaspoon Dijon mustard
  • 1 ½ tablespoons mayonnaise
  • + 1 more ingredients
    • fresh parsley or thyme

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 parsl...

View full recipe at Epicurious


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