Heavenly Deviled Eggs
These deviled eggs are creamy, tart, and addictive. To easily remove the shells from the cooked eggs, crack against a hard surface, then hold under cool running water. The peels should slide right off.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 6 large eggs
- 1 Tbsp. nonfat sour cream
- 1 Tbsp. water or low-sodium chicken broth
- 1 tsp. no-salt-added prepared mustard
- ½ tsp. dried herbes de Provence
- ⅛ tsp. ground black pepper
- 1 Tbsp. finely chopped fresh chives
- ⅛ tsp. ground sweet paprika
- Place eggs in a saucepan and add enough water to cover them by a couple inches. Bring to a boil over high heat; lower heat slightly, and boil 12 minutes.
- Remove pan from heat, place in sink under cold running water, and let sit 1–2 minutes until eggs are cool enough to handle.
- Peel eggs and slice in half lengthwise. Gently remove yolks and place in a small mixing bowl.
- To the yolks, add the sour cream, water (or broth), and mustard. Stir well to combine. Crush the herbs in your hand and add to the mixture, along with freshly ground black pepper. Mix until smooth.
- Divide the yolk mixture evenly among the egg halves, filling neatly. Sprinkle with chives and ground paprika and serve.