soured cream, Lemon, and Herb Deviled Eggs

Ingredients for soured cream, Lemon, and Herb Deviled Eggs

• 6 hard-boiled eggs

• 45ml soured cream

• 1 1/2 tablespoons mayonnaise

• 3/4 teaspoons Dijon mustard

• 1 1/2 teaspoons finely grated lemon peel

• 1 1/2 teaspoons fresh lemon juice

• 1/8 teaspoons cayenne pepper

• Chopped fresh parsley or thyme

How to make soured cream, Lemon, and Herb Deviled Eggs

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in soured 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.)

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.