Some years ago, we went to a friend’s house and were served deviled eggs for the first time! I only had one and that’ s it for me. I will admit, I personally don’t care for deviled eggs, but to be a good cook, you have to go beyond what you love and regularly cook! This recipe has my own twist to it. I added sour cream instead of mayonnaise, since the mayo already contained egg ( but if you prefer to use mayonnaise it’s up to you) and I added a little relish to make the filling slightly sweeter. My family enjoyed it, I’m sure yours will too!
Ingredients:
Serves 4
- 3 eggs, hard boiled
- 1 tbsp sour cream or greek yogurt
- 1 tsp sweet pickle relish
- 1/2 tsp dijon mustard
- 1/2 tsp vinegar
- 1/2 tsp Tabasco or any hot sauce
- 1/4 tsp white pepper
- pinch of Himalayan salt
- Cayenne pepper and Szechuan pepper, for garnish
Directions:
- Peel and slice the eggs in half lengthwise.
- Remove the yolk and transfer into a bowl. Place the eggwhites in a serving dish.
- Mash the yolks with a fork and add the sour cream, pickle relish, mustard, vinegar and pepper. Mix thoroughly.
- Place your yolk in a piping bag (the same one you use for decorating a cake) and fill each eggwhite with yolk mixture.
- Garnish with cayenne and Szechuan pepper.
- Enjoy with your favorite tea!
Note:
If you decided to use mayonnaise try using Japanese mayonnaise, it’ s the best! I will post another recipe for deviled eggs using Japanese mayonnaise it’s really, really good! And if you don’t have a piping bag just simply use a spoon and fill each egg with the yolk mixture. When mixing the yolk mixture try adding the salt last so you can adjust it according to your preference. If the filling gets to wet just add more yolk. I made a double batch (6eggs) on the pictures below…
