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Deviled Eggs Made with Cultured Cream

Deviled eggs have been a part of all of the pot lucks and holiday gatherings most of us can remember. They are rich, satisfying, and with the right ingredients - completely delicious and nutrient-dense!

Use Crème Fraiche, or Kefir Cream in place of sour cream in this recipe, for variety.


  • 1 dozen eggs, hard-boiled and peeled
  • ½-1 cup sour cream
  • 2 teaspoons apple cider vinegar or lemon juice
  • 2 teaspoons prepared mustard
  • 1 teaspoon sea salt
  • Paprika for garnish



  1. Slice hard-boiled eggs in half length-wise. Scoop the yolks out of each egg white half and add it to a medium-sized bowl. Add vinegar or lemon juice, mustard, and salt. Stir in ½ cup sour cream, mashing yolks into cream with the back of a fork.
  2. Add more sour cream if needed to moisten and pull together the yolks.
  3. Stuff egg white halves with yolk filling using a spoon or a pastry bag. Sprinkle with paprika and serve.


Ready for More Cultured Appetizers?


Deviled eggs on green napkin on wooden table

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