Best 5 Sour Cream Lemon And Herb Deviled Eggs Recipes
Hosting a party or a gathering and want to impress your guests with a delightful and easy-to-make appetizer? Look no further than these sour cream lemon and herb deviled eggs! This classic recipe gets a zesty twist with the addition of sour cream, lemon juice, and a fragrant blend of herbs. These deviled eggs are creamy, tangy, and packed with flavor, making them a perfect treat for any occasion.
Here are our top 5 tried and tested recipes!
SOUR CREAM SCRAMBLED EGGS
Steps:
- Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
- Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.
SOUR CREAM, LEMON, AND HERB DEVILED EGGS
Provided by Kristine Kidd
Categories Citrus Dairy Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
- Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
SOUR CREAM AND BACON DEVILED EGGS
Provided by Trisha Yearwood
Categories appetizer
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
- Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.
- Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.
SOUR CREAM AND LEMON DEVILED EGGS
Make and share this Sour Cream and Lemon Deviled Eggs recipe from Food.com.
Provided by Marie
Categories < 30 Mins
Time 30m
Yield 12 deviled egg halves
Number Of Ingredients 9
Steps:
- Cook eggs in simmering water for 15 minutes and cool.
- Cut hard boiled eggs in half lengthwise.
- Transfer yolks to small bowl and mash with fork.
- Mix in sour cream, mayonnaise, and mustard.
- Stir in lemon zest, lemon juice, and cayenne pepper.
- Add salt to your taste.
- Spoon yolk mixture into whites.
- Sprinkle generously with chopped parsley.
- Cover loosely and refrigerate.
Nutrition Facts : Calories 50.7, Fat 3.7, SaturatedFat 1.3, Cholesterol 107.5, Sodium 52, Carbohydrate 0.8, Sugar 0.3, Protein 3.3
AMAZING DEVILED EGGS
I made this recipe up myself and have perfected it over the years. I've taken these to church potlucks and have beaten out sweet grandmas with the hushed compliments I've received. They always go fast! It's the addition of the sour cream that sets them apart. (Also, I bought an egg cooker, such a great investment.)
Provided by Scotland
Categories < 60 Mins
Time 40m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
- Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
- Add next 5 ingredients. Try not to add too much vinegar from the relish.
- Stir mixture until creamy.
- Spoon mixture into egg white halves or pipe.
- Dust the tops of the filled eggs with paprika.
- Chill in fridge for at least 1-2 hours before serving.
Tips:
- To make the perfect hard-boiled eggs, place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then cover and remove from heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process.
- For easy peeling, peel the eggs under cold running water.
- To make the lemon-herb mixture, finely chop the herbs and lemon zest. Combine the herbs, lemon zest, mayonnaise, sour cream, mustard, salt, and pepper in a bowl and stir until well blended.
- To stuff the eggs, carefully cut the eggs in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork until smooth. Add the lemon-herb mixture to the yolks and stir until well combined.
- Spoon the yolk mixture into the egg white halves. Top with a sprinkle of paprika or chopped herbs, if desired.
- Serve the deviled eggs immediately or chill them for later.
Conclusion:
Sour cream, lemon, and herb deviled eggs are the perfect appetizer for any occasion. They are easy to make, delicious, and sure to impress your guests. With a few simple ingredients, you can create a classic dish that is both elegant and flavorful. So next time you are looking for a quick and easy appetizer, give these sour cream, lemon, and herb deviled eggs a try. You won't be disappointed!
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