Best Ever Deviled Eggs
This recipe will change how you make deviled eggs. You will love these fluffy and decadent eggs and so will your guests!
Equipment
- measuring cups
- measuring spoons
- spatula
- mixing bowl
- whisk
- piping bag optional
- hand mixer optional
Ingredients
- 12 eggs
- 1 cup mayonaise
- â…“ cup sour cream
- 2 tbsp mustard
- 2 tsps garlic powder
- ½ cup green onion
- 2 tbsp cayenne pepper
- salt and pepper to taste
Instructions
- Boil 12 eggs. Once they are cooked to your liking, placeimmediately in an ice water bath.
- Peel eggs and cut each egg in half. Spoon out the yoke of each egg into bowl.
- Add mayo, sour cream, mustard, garlic powder and salt and pepper the bowl. Whip contents of bowl with whisk or hand mixer until light and fluffy.
- Place mixture into a piping bag and add generous amount to each egg.
- Garnish with a sprinkle of cayenne pepper and sliced green onion.
- Refrigerate for 30 minutes and enjoy!
Notes
Notes
-Cayenne pepper and/or green onions can be omitted. Prosciutto also makes a great garnish.
-The sour cream really adds a fluffy texture to the denseness of the yoke. Feel free to add more or less based on the texture you are looking for.
-Plain greek yogurt can be subbed for the sour cream.
-Using a piping bag to add the mixture to the eggs is fast and creates a finished look. If you don’t have a piping bag handy you can use a Ziploc bag with the corner snipped off. You can also spoon the mixture into the eggs as well.
