Rich Deviled Eggs Recipes

RICH DEVILED EGGS

Steps:

• Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
• Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

CT'S RICH DEVILED EGGS - EASY

Steps:

• Peel the shells off the cooled hard boiled eggs.
• Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
• Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
• Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
• Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
• Sprinkle the tops of the deviled eggs with the paprika.
• Chill in fridge 1 hr & now serve.
• Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.