Deviled Egg Recipe Using Sour Cream

Cut hard boiled eggs in half lengthwise. Remove from the heat, cover and let. Lay your eggs on the rack and set the pressure cooker to manual for 5 minutes with the valve closed.

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Use a fork to mash the yolks into the mixture and mix well.

Deviled egg recipe using sour cream. Stir in lemon zest, lemon juice, and cayenne pepper. Web cool the eggs to make them easy to peel: Web love deviled eggs?

Scoop a spoonful of the yolk mixture into each. Spoon yolk mixture into whites. Or, for a super creamy filling, use a food processor to combine the ingredients.

Stir in ¼ cup fresh cilantro, ½ teaspoon garlic powder, ½ teaspoon ground cumin and a dash of cayenne pepper. Even dill relish is great. Let stand 5 minutes, or until completely cooled.

Web directions place the eggs in a medium saucepan with enough water to cover and bring to a boil. Start with peeled hard boiled eggs. Blend together for 30 seconds or until smooth and creamy.

Mash the yolks with a fork or spoon until you have a creamy mixture. Its yellow hue also intensifies the brightness of the filling. Set the cooked egg whites aside.

Add the mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper to the bowl with the yolks. Once the eggs have cooled off, you’ll peel them, slice them in half lengthwise, and scoop out those yolks. Add salt to your taste.