Deviled eggs have been a part of all of the potlucks and holiday gatherings most of us can remember. They are rich, satisfying, and with the right ingredients - completely delicious and nutrient-dense! Use Crème Fraiche, or Kefir Cream in place of sour cream in this recipe, for variety.
- 1 dozen eggs, hard-boiled and peeled
- 1/2-1 cup sour cream
- 2 tsp. apple cider vinegar or lemon juice
- 2 tsp. prepared mustard
- 1 tsp. sea salt
- Paprika for garnish
- Slice hard-boiled eggs in half length-wise. Scoop the yolks out of each egg white half and add it to a medium-sized bowl. Add vinegar or lemon juice, mustard, and salt. Stir in ½ cup sour cream, mashing yolks into cream with the back of a fork.
- Add more sour cream if needed to moisten and pull together the yolks.
Stuff egg white halves with yolk filling using a spoon or a pastry bag. Sprinkle with paprika and serve.