12 large hard boiled eggs
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
fresh herbs or dried parsley for garnish
1. Cut eggs in half, lengthwise.
2. Pop out egg yolks and place in medium bowl.
3. Add mayonnaise, sour cream, vinegar, mustard, salt and pepper to egg yolks.
4. Mash or puree in a food processor until mixture is smooth.
5. Snip 1/2 inch from corner of a resealable bag and spoon egg mixture into bag.
6. Carefully pipe egg mixture into hollow of each egg yolk. Garnish with herbs.
7. Store in refrigerator, covered until ready to serve.
Serves 12
This is a classic deviled egg mixture sure to please grown-ups and kids. We served this dish along with a fruit, yogurt, and granola parfait using homemade granola at my oldest daughter's Missionary Farewell. I received many compliments on the food.
