Sour Cream Deviled Eggs
 
Makes 12
Ingredients
  • 6 hard-cooked large eggs, peeled
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 12 green olives, halved lengthwise
  • Garnish: paprika
Instructions
  1. Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
  2. In a small bowl, mash egg yolks with a fork. Add sour cream, Dijon, tarragon, lemon juice, and salt, stirring until smooth. Transfer mixture to a piping bag fitted with an open-star piping tip.
  3. Evenly pipe egg yolk mixture into wells of egg whites. Top each with 1 olive half. Garnish with paprika, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sour-cream-deviled-eggs/