Amy Jean’s Kitchen: Deviled Eggs (Eat Like a Gilmore)



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 





12 Eggs


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.





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