Fancy Deviled Eggs: A Pretty, Party-Ready Appetizer That Feels Extra Special
Fancy deviled eggs with creamy piped filling, Dijon, a touch of sour cream, paprika, and fresh herbs for a classic appetizer with a polished party-ready look.
Ingredients
Scale
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or pickle brine
1 tablespoon sour cream
1/8 teaspoon salt
1/8 teaspoon black pepper
Paprika, for garnish
Chopped chives, for garnish
Chopped parsley, for garnish
Microgreens, optional
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then cover the pan and turn off the heat.
- Let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to ice water and cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks until very fine.
- Add mayonnaise, Dijon mustard, vinegar or pickle brine, sour cream, salt, and black pepper.
- Mix until smooth and creamy.
- Transfer the filling to a piping bag.
- Pipe the filling into the egg white halves.
- Garnish with paprika, chives, parsley, and optional microgreens.
- Chill for 20 minutes before serving.
Notes
Use a piping bag for the prettiest finish.
Do not overfill the eggs or the garnish may slide.
Keep the garnish light so the swirl still shows.
Store leftovers in the refrigerator for up to 2 days.
Find it online: https://doughdazzle.com/fancy-deviled-eggs/