Deviled Eggs



  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp sour cream
  • hot sauce
  • kosher salt
  • sweet paprika
  • grated fresh horseradish, for garnish


Place the eggs in a medium pot of boiling water. Bring the water back up to a boil and cook for 10 minutes. Strain and place in a large bowl of ice water until completely cool.

Peel the eggs and slice each one down the center lengthwise. Carefully remove the yolks from the whites and place the yolks in a medium bowl. Add the mustard, lemon juice and sour cream to the bowl, and season to taste with hot sauce and salt. Pipe the mixture into the crevice of each egg white.

Place a piece of paper about two inches away from the deviled egg and cover half of the egg lengthwise. With a fine–mesh strainer, dust sweet paprika over the paper, then add a pinch of grated horseradish. Repeat with the remaining eggs and serve.


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