Deviled Eggs
Recipe courtesy of BostonSidewalks.com
Ingredients
  • 6 hard boiled eggs (see recipe)
  • 1/4 c mayo
    • Note - I like to use Duke's which is not available in all stores. You can buy it online and Walmart does carry it in most stores I believe. It is a southern mayo and has a little tangier taste than most store brands. If you are using store brand mayo, you can add 1/2 t dijon mustard or rice wine vinegar to add a little more tang if you want that.
  • 2 T sour cream
    • Note - If dairy is an issue, go ahead and substitute mayonnaise here. Then, like in the previous note, add 1/2 t dijon mustard or rice wine vinegar. You should only have to add the mustard once but taste it before you mix it with the yolks. Also, if you are making these for an outdoor picnic in the summer and they will be sitting out in the sun, you may want to consider using all mayonnaise and make sure it is a pasteurized mayonnaise so it won't spoil in the sun.
  • 1 t fresh squeezed lime juice
  • 1 T chives, finely chopped, plus more for garnish
  • 1/4 t Cajun Seasoning or Old Bay seasoning
  • 1/4 t salt
  • paprika for dusting on top, optional
Instructions
1.  Peel eggs and cut in half.
2.  Remove the yolks and put them in a mixing bowl. Reserve the whites for filling. Mash the yolks with a fork.
3.  Add the mayonnaise, sour cream, lime juice, chives, seasoning and salt to a bowl and mix thoroughly.
4.  Add about 3/4 of the dressing mix to the yolks and mix thoroughly. If it is a bit too dry for your taste, add some more and mix until the desired consistency is achieved. If you will be using a piping bag to fill the eggs you may want it just a bit looser then if you are filling with a spoon.
5.  Using a piping bag or a plastic zip lock bag, pipe yolk mixture into the egg white halves. Or just spoon the mixture evenly into the egg whites and garnish.
6.  Fill the eggs so the yolk mixture fill the cup in the egg white and is over the top by a bit. You do not want to overfill it because it is harder to eat and also may spill over the side.
7.  If you have time, refrigerating the eggs will help them solidify a bit. They are also best served cold but that is not necessary, they will be fine at room temperature also. If you are taking them outdoors, try to keep them out of direct sunlight and if it is a particularly hot day, they can become somewhat runny and unattractive so you may want to put them out in batches.
Summary
Place your deviled eggs on a serving platter, sprinkle with paprika or chopped chives, or stick in a few longer pieces of chive to add some height to the dish. I like to put a paper towel under the eggs to keep them from sliding around the plate if you are going to be traveling or passing them around. That is if you don't have a deviled egg plate with the individual little cups in it.
So give this a try and make adjustments as you see fit. And again, if you make the dressing separately from the yolks, you can adjust it along the way to your liking. Let us know how you make out. Enjoy!