Herbed Deviled Eggs

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  • Makes: 12 servings
  • Makes: 24 deviled eggs
  • Prep: 30 mins

Herbed Deviled Eggs

Directions

  1. Halve hard-cooked eggs lengthwise and remove yolks.
  2. Place yolks in a bowl; set whites aside. Mash yolks with a fork. Add mayonnaise, sour cream, and mustard; mix well. Season to taste with salt and ground black pepper.
  3. Sprinkle some of the finely snipped herbs into each egg white halve. Gently spoon egg yolk mixture on top of herbs in each. Top with additional dill. Makes 12 servings.

From the Test Kitchen

Test Kitchen Tip:

Hard-cooked eggs made with eggs that have been refrigerated 1 week to 10 days after purchase are easier to peel.

*To cook eggs:

Place 12 eggs in a single layer in a large Dutch oven. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

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Nutrition Facts (Herbed Deviled Eggs)

  • Per serving:
  • 121 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 217 mg chol. ,
  • 130 mg sodium ,
  • 1 g carb. ,
  • 1 g sugar ,
  • 7 g pro.
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