Herbed Deviled Eggs
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 12 minutes
Servings: 24
Ingredients
- 12 large eggs
- ¼ cup plus 2 tablespoons sour cream
- ¼ cup plus 2 tablespoons mayonnaise
- 1 tablespoon fresh chives, plus more for garnish
- 1 tablespoon fresh cilantro, plus more for garnish
- 1 tablespoon fresh dill, plus more for garnish
- 1 teaspoon salt
Directions
In a large saucepan, bring eggs and cold water to cover to a boil over medium-high heat. Cook for 2 minutes. Cover and remove from heat. Let stand for 10 minutes; drain.
Peel eggs, and halve lengthwise. Remove yolks, and place in a medium bowl; reserve whites.
Stir sour cream and mayonnaise into yolks with a fork until smooth. Stir in chopped chives, cilantro, chopped dill, and salt. Spoon yolk mixture into whites. Loosely cover, and refrigerate for up to 2 hours before serving. Garnish with dill and chives, if desired.