Have you ever been standing at the egg section of the grocery store pondering whether you had 1 egg or 12 left at home? Well today that was me, and to my surprise when I got home I not only had 12 eggs left I had 18! I guess I didn’t use any last week so I did the most logical thing that could come to my mind, I made deviled eggs! Now traditionally I grew up just using mayonnaise to mix my yolks with but having had success making my egg salad with both mayo and sour cream I decided to give it a try with my deviled eggs and guess what? I couldn’t tell a difference!
Deviled Eggs: Serves 12
6 Hard Boiled Eggs
1-1/2TB Sour Cream (I use Daisy Light)
Pinch Salt & Pepper
Hard boil 6 eggs and allow them to cool. Once cool peel and rinse to make sure that you got all shells off of the eggs. Pat dry then slice in half and gently push the yolk into a small mixing bowl, repeat with the remaining eggs. With a fork break up the yolks then mix with the remaining ingredients until nice and smooth. Gently spoon approximately 1tsp of the yolk into each egg half – if you really want to get fancy you can put the yolk into a small plastic bag and trim the corner off of the bag then pipe into each egg half.
Refrigerate until ready to serve then enjoy.
WW: 1 Points Plus / serving
3 Points Plus / 2 servings