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Lemony Deviled Eggs With Fresh Herbs

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“From the April 2006 issue of Bon Appetit. Also wonderful as a sandwich filling!”
READY IN:
15mins
YIELD:
6 hard boiled eggs15
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil eggs, shell and cut in half lengthwise.
  2. In small bowl mash the yolks with a fork. Stir in the sour cream, mayonnaise and the mustard.
  3. Stir in the lemon zest, lemon juice and cayenne.
  4. Season to taste with salt and pepper.
  5. Divide mixture and spoon into the egg halves.
  6. Garnish with fresh parsley or thyme.
  7. If not eating immediately, cover well and refrigerate.

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