Deviled Eggs

Here's a real food version of deviled eggs (i.e. sans mayo) that would be perfect for school lunches, Easter brunch, or cookouts. Add a little bacon to the top for a special treat!

CourseBreakfast, Holiday, Lunch, Snacks & Appetizers

CuisineAmerican

DietGluten Free, Peanut/Tree Nut-Free, Vegetarian

Prep Time 15 mins

Total Time 15 mins

Servings deviled eggs

Ingredients

6 eggs hard boiled and peeled (I boil them lightly for 15 minutes)
4 teaspoons sour cream
1 tablespoon olive oil
1/2 teaspoon yellow mustard
1/8 teaspoon salt
paprika for garnish

Instructions

Slice eggs in half lengthwise and place yolks in a small bowl. Mash the yolks using the back of a fork.
Mix the sour cream, oil, mustard and salt into the yolks and stir until well combined.
Spoon the yolk mixture back into each white egg half.
Sprinkle with paprika and serve or refrigerate for later.

Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Deviled Eggs

Amount Per Serving

Calories 44 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 83mg28%

Sodium 59mg3%

Potassium 30mg1%

Carbohydrates 1g0%

Sugar 1g1%

Protein 3g6%

Vitamin A 125IU3%

Calcium 14mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.