Deviled eggs are one of those timeless appetizers that never disappoint. Creamy, tangy, and perfectly seasoned, they’re ideal for family gatherings, holidays, picnics, or even as a quick snack. These deviled eggs are extra smooth thanks to the combination of mayonnaise and sour cream, with Dijon mustard and fresh lemon juice adding just the right amount of zing.
Ingredients
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
Instructions
Carefully peel the hard-cooked eggs and rinse them under cold water to remove any shell residue. Pat dry with a paper towel.
Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
Mash the egg yolks with a fork until they are fine and crumbly. This helps ensure a smooth, creamy filling.
Add the mayonnaise, sour cream, Dijon mustard, lemon juice, and black pepper to the mashed yolks.
Mix everything together until the filling is completely smooth and well combined. Taste and adjust seasoning if needed.
Spoon or pipe the yolk mixture evenly into the egg white halves, filling each one generously.
Chill the deviled eggs in the refrigerator for at least 20–30 minutes before serving to allow the flavors to meld.
Serving Tips
Serve chilled for the best flavor and texture.
For a polished look, use a piping bag or zip-top bag with the corner snipped off.
These deviled eggs can be made a few hours ahead, making them perfect for entertaining.
📌 Full recipe in the first comment 🔥🔥
A classic favorite that always disappears fast—proof that deviled eggs are still loved by everyone! 😍
