Sour Cream and Lemon Deviled Eggs
Elevate your appetizer game with these irresistible Sour Cream and Lemon Deviled Eggs! This modern twist on a classic recipe combines creamy sour cream and zesty lemon juice for a tangy, refreshing bite, while a hint of Dijon mustard adds depth and balance. The star ingredient, lemon zest, delivers a burst of sunshine in every mouthful, making these deviled eggs perfect for spring gatherings, picnics, or holiday spreads. Garnished with finely chopped chives and a touch of optional paprika, they’re as visually stunning as they are delicious. With just 15 minutes of prep and a bright, creamy filling, these deviled eggs are the ultimate crowd-pleaser to serve chilled at your next event. Keywords: sour cream deviled eggs, lemon deviled eggs, easy appetizer, zesty deviled eggs recipe.
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Recipe Information
Ingredients
- 6 Large eggs
- 3 tablespoons Sour cream
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chives, finely chopped
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring the water is at least 1 inch above the eggs.
Bring the water to a boil over high heat, then reduce the heat to low and let the eggs simmer gently for 10 minutes.
Transfer the cooked eggs to an ice bath immediately to stop the cooking process. Allow them to cool for at least 5 minutes.
Peel the eggs carefully and slice them in half lengthwise. Scoop out the yolks and place them in a medium mixing bowl. Set the egg whites aside on a serving platter.
Using a fork, mash the yolks until they are finely crumbled.
Add sour cream, mayonnaise, lemon zest, lemon juice, Dijon mustard, salt, and black pepper to the mashed yolks. Mix thoroughly until smooth and creamy.
Taste the mixture and adjust the seasoning as needed.
Transfer the yolk mixture to a piping bag fitted with a star tip or use a spoon to fill each hollowed-out egg white half evenly with the mixture.
Sprinkle the deviled eggs with chopped chives and a light dusting of paprika for garnish, if desired.
Chill the deviled eggs in the refrigerator for at least 20 minutes before serving to allow the flavors to meld together.
Serve cold and enjoy!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
