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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!
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.
Add more sour cream if needed to moisten and pull together the yolks.
Stuff egg white halves with yolk filling using a spoon or a pastry bag. Sprinkle with paprika and serve.