DEVILED EGG RECIPE WITH SOUR CREAM RECIPES

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SOUR CREAM AND BACON DEVILED EGGS RECIPE | TRISHA YEARWOOD ...



Sour Cream and Bacon Deviled Eggs Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 2 hours 0 minutes

Cook Time 25 minutes

Yield 8 to 12 servings

Number Of Ingredients 6

12 large eggs
6 tablespoons sour cream
2 tablespoons mayonnaise
6 strips bacon, cooked and crumbled
4 tablespoons chopped chives
Kosher salt and freshly ground black pepper

Steps:

  • Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
  • Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.
  • Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.

SOUR CREAM AND LEMON DEVILED EGGS RECIPE - FOOD.COM



Sour Cream and Lemon Deviled Eggs Recipe - Food.com image

Make and share this Sour Cream and Lemon Deviled Eggs recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 deviled egg halves

Number Of Ingredients 9

6 eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
1/2 teaspoon mustard
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
salt
1/8 teaspoon cayenne pepper
chopped fresh parsley

Steps:

  • Cook eggs in simmering water for 15 minutes and cool.
  • Cut hard boiled eggs in half lengthwise.
  • Transfer yolks to small bowl and mash with fork.
  • Mix in sour cream, mayonnaise, and mustard.
  • Stir in lemon zest, lemon juice, and cayenne pepper.
  • Add salt to your taste.
  • Spoon yolk mixture into whites.
  • Sprinkle generously with chopped parsley.
  • Cover loosely and refrigerate.

Nutrition Facts : Calories 50.7, FatContent 3.7, SaturatedFatContent 1.3, CholesterolContent 107.5, SodiumContent 52, CarbohydrateContent 0.8, FiberContent 0, SugarContent 0.3, ProteinContent 3.3

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