Who doesn’t like deviled eggs? Well, my husband for one. But that’s okay, more for me! Most people cannot resist those creamy, zesty, sometimes spicy little bites. And there is no better way to use all those colored eggs the Easter Bunny left behind!
6 hard boiled eggs, peeled and sliced in half, yokes set aside
3 TBs mustard
3 TBs mayonnaise
3 TBs sour cream
3 dashes hot sauce
1 pickle, diced
salt, a pinch
cayenne pepper, a pinch
smoked paprika, a pinch on top
Place eggs in cold water and turn to high heat to boil. Once they come to a boil, shut off the water and cover and let sit for 12 minutes.
Cool in ice water. Once the eggs are cool, peel and slice in half, reserve the yolks in a bowl.
Mash the yolks and add the wet ingredients. Taste to make sure it’s creamy enough. Add the dashes of hot sauce and pickles and mix. Add the salt and cayenne. (Note: Powdered hot mustard would be a great substitute for regular mustard. Much less will be needed so taste accordingly. Also, either sweet or dill pickles can be used. Add a touch of the juice for more flair. Relish could be used instead too!)
Set the egg halves on a plate and carefully spoon the creamy mixture into them. Add a pinch of the paprika on top for an extra bit of flavor. Dare you to eat just one! Enjoy!