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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!

Prep Time
15 mins
Total Time
15 mins
Servings: 12 deviled eggs
Course: Breakfast , Appetizer , Lunch
Cuisine: American

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

    Cup of Yum
  1. Slice eggs in half lengthwise and place yolks in a small bowl. Mash the yolks using the back of a fork.
  2. Mix the sour cream, oil, mustard and salt into the yolks and stir until well combined.
  3. Spoon the yolk mixture back into each white egg half.
  4. 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.
  • Calories 44
  • Calories from Fat 36
  • % Daily Value*
  • Fat 4g
  • 6%
  • Saturated Fat 1g
  • 6%
  • Cholesterol 83mg
  • 28%
  • Sodium 59mg
  • 3%
  • Potassium 30mg
  • 1%
  • Carbohydrates 1g
  • 0%
  • Sugar 1g
  • 1%
  • Protein 3g
  • 6%
  • Vitamin A 125IU
  • 3%
  • Calcium 14mg
  • 1%
  • Iron 0.4mg
  • 2%