Deviled Eggs
Deviled Eggs
Submitted By: S. Hodges
Recipe Type: Appetizer
Ingredients
- 12 large eggs
- 2 tbsp. apple cider vinegar
- ¼ C. mayonnaise
- ¼ C. sour cream
- 2 tsp. Dijon mustard
- ½ tsp. salt
- ¼ tsp. pepper
- 3 tbsp. parsley, chopped fine
Instructions
- In a large bowl or Dutch oven, bring the eggs, 1 tbsp. vinegar and enough cold water to cover the eggs to a boil.
- Allow the eggs to boil for 10 minutes and remove from the heat.
- Run cold water over the eggs until they have cooled.
- Peel each of the eggs and slice in half lengthwise.
- Carefully transfer the yolk from each egg half into a bowl or food processor.
- Add the remaining ingredients to the egg yolks and mix well.
- Fill each egg half with a heaping teaspoon of the filling.
- Chill the deviled eggs before serving.
- Garnish with parsley sprigs if desired.