Creamy Deviled Eggs

Creamy Deviled Eggs

There are just some things in life that are really addicting! Potato chips, fries, cookies, chocolate…. and deviled eggs!! I feel like I can eat a million of these in one seating. I think the best deviled eggs I ever had were at a brunch in Houston, when my sister was living there. It was at a nice hotel like the Ritz Carlton, or something similar! This was the best brunch I have ever been to, and the deviled eggs were not only rich and creamy, but they were topped with caviar! I mean…I died!! Up to that point I was never really into caviar, but after having the eggs with caviar on top, I’m sold! Hands down the best deviled eggs I have ever had. I don’t think I have had deviled eggs with caviar since… and that was about 4 years ago.

Which brings me to today! Well, I’m not making deviled eggs with caviar, but I am making pretty darn good deviled eggs, if I do say so myself! These eggs are creamy and rich! Instead of all mayo in the filling, I like to add sour cream for a nice tang and balance of flavor. I also love adding in cornichons, aka small pickles. If you have never had cornichons, I high recommend trying out this recipe. I like them so much more than regular pickles, because they are crunchier and even more tangy. I like them as an addition to the deviled eggs, because they add a great texture as well as the bite.

Tips for perfect Creamy Deviled Eggs

*Careful not to overcook (or undercook) the eggs! Making hardboiled eggs is pretty easy, but can also be easy to mess up. Once the water boils, turn the heat off, cover, and allow to sit for about 10-12 minutes. I usually find that 11 minutes is the perfect timing.

*Start slowly when adding in the mayo and sour cream. If the egg yolks are really dry, you may need more, but you want to start with less and add more instead of adding too much and having a mess on your hands.

*Wait to add the salt and pepper until after the cornichons. Once you add everything in, taste the filling, then add salt and pepper to taste. the cornichons are pretty salty, so you don’t want to add salt before adding them in to risk the entire thing being too salty.

*Don’t leave out the chives and paprika. These two ingredients, while they make the eggs look pretty, add in a ton of flavor and balance, so they are very important to the finished product.

Creamy Deviled Eggs Creamy Deviled Eggs Creamy Deviled Eggs Creamy Deviled Eggs Creamy Deviled Eggs Creamy Deviled Eggs Creamy Deviled Eggs

Creamy Deviled Eggs

Creamy Deviled Eggs
Serves: 16
  • 8 eggs
  • 3 tablespoons mayo; the real stuff!
  • 3-4 tablespoons sour cream; the real stuff too! go big or go home!
  • 1 teaspoon grainy mustard
  • 2-3 tablespoons minced cornichons
  • salt and pepper to taste
  • Chives for topping, about 3-4 tablespoons
  • paprika for topping
  1. Place the eggs in a pot of water, making sure they are covered by about an inch or so, and bring the pot to a boil
  2. Once the water boils, turn off the heat and place the top onto the pot; let sit for 10-12 minutes; I usually find that 11 minutes is the sweet spot
  3. Place the eggs in a large bowl of ice water to cool and stop the cooking
  4. After the eggs have cooled, remove all of the shells, rinse and dry the eggs, and carefully cut the eggs in half
  5. Scoop the yolks out into another bowl
  6. Pour the mayo, 3 tablespoons of sour cream, mustard, and minced cornichons into the bowl with the yolks, and use a fork to mix everything together well
  7. Add the extra tablespoon of sour cream if the mixture is too thick
  8. Add salt and pepper to taste
  9. Mix until the the yolks are nice and smooth
  10. Pour the mixture into the corner of a ziplock bag, and cut off the corner of the bag
  11. Squeeze the mixture into the prepared egg halves; if you don't want to do this, you can always just scoop the mixture in with a spoon
  12. Sprinkle the eggs with finely chopped chives, and a nice sprinkle of paprika
  13. These can be served right away, but I like to have them set up in the fridge for a couple hours before serving
  14. You can even make these a day ahead of time!



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