Party&Entertaining: Creamy Deviled Eggs
Creamy Deviled Eggs
- 4 large eggs
- 1/2 tablespoon onion finely chopped
- 1 tablespoon dill pickle finely chopped
- 1 tablespoon dijon mustard
- 2 tablespoons sour cream
- 1 tablespoon chives chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- salt and pepper to taste
Cook the Eggs
- Place eggs in a medium-sized pot and cover with cold water to 1" inch about eggs.
- Place the pot over medium heat and allow the eggs to just come to a boil. Turn off the heat, leaving the pot on the burner, place a lid on the pot. After 10 minutes, remove the eggs from the pot, and place them in cold water and allow them to cool.
Prepare the Filling
- Peel the eggs, and cut them in half, and remove the yolks to a bowl. Arrange the eggs on a platter in a single layer.
- Add all of the remaining ingredients (except the chives and paprika) to the bowl with the yolks and mix thoroughly to combine.
- Spoon mixture into each egg half evenly distributing until all eggs are filled. Sprinkle each egg with paprika and chives.
- Cover and refridgerate eggs atleast 30 minutes or until set.
Creamy deviled eggs are one of the easiest recipes to make when you need to serve many people. From exquisite occasions to the casual trip to the beach, deviled eggs are a favorite menu item.
Did you know there is an interesting history behind deviled eggs? According to History.com, ‘Although they weren’t prepared the same way, the roots of modern-day deviled eggs can be traced back to ancient Rome …’ Huh… who knew? Now I can admit I am not that into the deviled egg’s history, but I am definitely into devouring them.
Generally speaking, my favorite topping to put on them is bacon. After all, bacon and eggs are a natural combination. Deviled eggs can be garnished with almost anything and taste amazing. However, some of the oddest ingredients I have seen them garnished with include potato chips and lemon. With that said, fancier versions, caviar, prosciutto, and smoked salmon are elegant ideas.
Classic deviled eggs are quick and straightforward to make and generally include only a few essential ingredients. Inspired by the traditional recipe, my creamy deviled eggs incorporate just a few more things to take the taste to the next level.
Making these tasty eggs ahead of time is a must. The longer you give the flavors time to mingle, the better the eggs will taste. My secret to making my eggs creamy is adding in a bit of sour cream and dijon mustard. Additionally, adding cumin just get it a little some extra. However, if you don’t have any sour cream, plain unflavored yogurt works just as well. I suggest using the full-fat type for better consistency.
Need more appetizer style recipes?
Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more
Search Food & Wine Chronicles
*you will be sent a confirmation email upon subscribing, please confirm your subscription to stay connected.