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Sour Cream and Lemon Deviled Eggs

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“A really different twist on deviled eggs for your next brunch or picnic.”
READY IN:
30mins
YIELD:
12 deviled egg halves
UNITS:
US

Ingredients Nutrition

Directions

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

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