Lemony Deviled Eggs With Fresh Herbs |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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From the April 2006 issue of Bon Appetit. Also wonderful as a sandwich filling! Ingredients:
6 hard-boiled eggs |
3 tablespoons sour cream (i used full fat) |
1 1/2 tablespoons mayonnaise |
3/4 teaspoon dijon mustard |
1 1/2 teaspoons lemon peel, finely grated |
1 1/2 teaspoons fresh lemon juice (i added closer to 2 teaspoons) |
1/8 teaspoon cayenne pepper |
salt, taste |
fresh ground black pepper, to taste |
fresh parsley or thyme (to garnish) |
Directions:
1. Boil eggs, shell and cut in half lengthwise.
2. In small bowl mash the yolks with a fork. Stir in the sour cream, mayonnaise and the mustard.
3. Stir in the lemon zest, lemon juice and cayenne.
4. Season to taste with salt and pepper.
5. Divide mixture and spoon into the egg halves.
6. Garnish with fresh parsley or thyme.
7. If not eating immediately, cover well and refrigerate.
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