Arguably one of the most desired and popular appetizers/side
dishes is deviled eggs. I honestly have never been to an event
where the deviled eggs weren’t one of the first things to disappear!
Lol However, with that being said, I’m about to paint myself as
public enemy #1…I don’t like deviled eggs. Or at least I didn’t
think I did until I made these for my family’s Christmas dinner
last year. All it took was one of these (semi-spicy) deviled eggs
to make me see the error of my ways and I spent the rest of the
night trying not to eat them all on my own. Making these will
definitely make you the favorite at your family’s Christmas dinner
this year and who knows…they might even make them forget to
ask you why you are still single. Lol
2 Tbsp Mustard
2 Tbsp Mayonnaise
3 Tbsp Sour Cream
1 Tbsp Dill Relish
¼ tsp Kosher Salt
¼ tsp Black pepper
¼ cayenne pepper
Paprika, for garnish
1.) Place eggs in a large saucepan or Dutch oven. Fill pan
with water just until eggs are covered. Place pan on burner
over medium-high heat. Bring to a boil. Boil for 8 minutes.
2.) Remove from heat. Let eggs remain in the hot water
for 5 minutes. Drain hot water from pan.
3.) Fill pan with cold water and let sit for 2-3 minutes. Repeat, continuing
to fill/drain pan until eggs are cool to the touch.
4.) Then, crack and peel each egg. Carefully cut each egg
in half lengthwise. Remove the cooked yolks and place
them in a small mixing bowl.
5.) To the bowl containing the egg yolks, add
mustard, mayonnaise, sour cream, dill relish, salt, black
pepper, and cayenne pepper. Combine ingredients
using a hand mixer or a fork.
6.) Fill a pastry bag or a zip-locking bag with yolk mixture.
Cut tip off pastry bag or corner off plastic bag. With a steady
hand, hold the tip of the bag right over the rounded-out part
of each egg and pipe filling until it comes up, over the edge.
7.) Lightly sprinkle each egg with paprika and serve.
Makes 24 deviled eggs.