Easy Classic Deviled Eggs

Deviled eggs are the ultimate classic appetizer and finger food. This version adds sour cream and a splash of pickle juice for extra creaminess and tang.

📝 Ingredients

• 12 extra-large eggs
• egg yolks from boiled eggs
• 1/2 cup mayonnaise ((I used Hellmann's) )
• 2 tbsp sour cream
• 1 tsp Dijon mustard
• 1-2 tbsp pickle juice (to taste )
• 1/4 tsp sugar ((optional))
• salt and pepper (to taste )
• 2 tbsp chives (finely chopped )
• smoked paprika (for garnish)

👨‍🍳 Instructions

1. 1Fill a large pot with water and bring to a boil. Carefully lower the eggs into the water with a slotted spoon then reduce the heat.
2. 2Allow to simmer for 12 minutes. While the eggs boil, fill a large bowl with ice water.
3. 3Once the eggs are boiled, carefully remove with a slotted spoon and place into the bowl of ice water. Allow to cool completely, approximately 15 minutes.
4. 4Peel the eggs then slice in half.
5. 5Remove the egg yolks with a teaspoon and place in a mixing bowl.
6. 6Add the mayonnaise, sour cream, mustard, pickle juice, sugar and season with salt and pepper. Mash with a fork or blend with an immersion blender until smooth.
7. 7Transfer the filling to a piping bag fitted with a star nozzle. Pipe the filling into the egg white halves. Alternatively, fill each egg using two teaspoons.
8. 8Scatter over chives and sprinkle with paprika. Serve immediately or refrigerate covered with plastic until ready to serve.