Gussied up with fresh chives, cilantro, and dill, these Herbed Deviled Eggs complement party menus and holiday feasts.
Herbed Deviled Eggs
Makes 12 servings
Ingredients
- 12 large eggs
- ¼ cup plus 2 tablespoons sour cream
- ¼ cup plus 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- 1 teaspoon kosher salt
- Garnish: fresh dill sprigs, fresh chive pieces
Instructions
- Place eggs in a large saucepan. Cover eggs with water by 3 inches. Bring to a boil over medium-high heat. Boil for 2 minutes. Cover, and remove from heat. Let eggs rest for 10 minutes.
- Drain and peel eggs. Cut eggs in half lengthwise. Remove yolks, and place in a medium bowl. Reserve whites. Add sour cream and mayonnaise to yolks. Beat with a mixer at medium speed until smooth. Add chives, cilantro, dill, and salt, stirring well.
- Spoon yolk mixture into reserved halved egg whites. Refrigerate until ready to serve. Garnish with dill sprigs and chive pieces just before serving, if desired.
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