Deviled Eggs

Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good!

Servings: 6-8


  • 1 dozen large eggs
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons finely chopped sweet gherkin
  • 2 tablespoons finely chopped chives
  • 1/4 teaspoon paprika


  1. Combine the eggs with enough cold water to cover by 3-inches. Bring water to a boil, cover, remove from the heat and let stand 13 minutes. Drain the eggs and cool under cold running water; peel them.
  2. Cut the eggs in half lengthwise. Remove the yolks and transfer them to a bowl; mash with a fork until fairly smooth. Add the mayonnaise, sour cream, mustard, salt and cayenne pepper; mash with the fork until well combined and smooth. Stir in the sweet gherkins and chives.
  3. Place the egg whites, cut side up, on a serving platter. Fill a pastry bag fitted with a star tip and fill the indentations with the yolk mixture; or, scoop the mixture into the eggs with a spoon. Sprinkle the yolk mixture lightly with the paprika.

(May be made a day ahead and refrigerated overnight)