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.


Ingredients:

  • 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, or more to taste
  • Paprika for garnish

 

Instructions:

  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 1/2 cup cultured cream, mashing yolks into cream with the back of a fork.
  2. Add more cultured 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 Made with Cultured Cream


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