Creamy Deviled Eggs
Creamy flavorful easy to make deviled eggs that are sure to satisfy.
Servings 4
Calories
Ingredients
- 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
Instructions
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.