Feel free to skip the piping bag and add the yolk mixture with a spoon when whipping up these Sour Cream Deviled Eggs.
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
- Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
- 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.
- Evenly pipe egg yolk mixture into wells of egg whites. Top each with 1 olive half. Garnish with paprika, if desired.
How do you get 24 servings from 6 eggs?
Six eggs will only give you 12 halves not 24. Simple math.
You need more sour cream……about 1/4 cup. Did whomever write this recipe make it the way it is written?
Just a weird recipe that doesn’t taste right.
Hi,
Thank you for reaching out. Thank you for bringing the yield to our attention; it has been corrected to 12. This recipe does have a strong flavor profile. Yes, you could tone down the other flavors by adding more sour cream. You could use mayo if you wish to soften the other flavors.