Ct's Rich Deviled Eggs - Easy

I created this recipe because my daughter loves deviled eggs & I like strong seasonings. Can make 3 days ahead of time, see notes below. So here it is!

• Ready In: 1 hr 15 mins
• Serves: 18
• Yields: 36 egg halves

Ingredients

• 18  large hard-boiled eggs, already cooked & cooled
• 1  cup light sour cream
• 1  tablespoon spicy brown mustard
• 1  tablespoon white vinegar
• 2  tablespoons  dried onion flakes
• 2  tablespoons dried parsley
• 1  tablespoon dried dill weed
• 1  teaspoon lemon pepper
• 2  tablespoons paprika, smokey preferred

Directions

1. Peel the shells off the cooled hard boiled eggs.
2. Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
3. Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
4. Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
5. Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
6. Sprinkle the tops of the deviled eggs with the paprika.
7. Chill in fridge 1 hr & now serve.
8. Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.