Picnics and backyard barbecues aren’t complete without this staple. Surprise your guests with the addition of crabmeat under the filling, or for an elegant gathering cut the eggs in quarters instead of halves and put the filling in a piping bag with a star tip for stuffing.
Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 9 large eggs
- 1⁄4 cup mayonnaise
- 1 Tbsp. mustard
- 2 Tbsp. sour cream
- 1 tsp. salt
- 1⁄2 tsp. ground white pepper
- 1⁄4 tsp. hot pepper sauce
- 1⁄2 tsp. paprika
- 3 chives, cut into thirds
- Put the eggs in a saucepan and cover them with water. Bring water to a boil, then reduce heat so that the water is simmering. Set the timer for 15 minutes.
- When the timer goes off, pour the hot water out of the saucepan and run cold water over the eggs.
- Crack and peel eggs carefully. Cut peeled eggs in half, carefully remove yolks, and set aside white halves. Put yolks in a bowl and mash with a fork.
- Add mayonnaise, mustard, and sour cream to yolk mixture and mix together with fork to a smooth paste, then season with salt, pepper, and hot pepper sauce.
- Scoop or pipe about 1 tablespoon of the yolk filling into each white. Cover and refrigerate until chilled.
- Sprinkle deviled eggs with paprika and garnish with chives before serving.