Sour Cream and Lemon Deviled Eggs

A really different twist on deviled eggs for your next brunch or picnic.

• Ready In: 30 mins
• Yields: 12 deviled egg halves

Ingredients

• 6  eggs
• 3  tablespoons sour cream
• 1 1⁄2 tablespoons mayonnaise
• 1⁄2 teaspoon mustard
• 1  teaspoon  grated lemon zest
• 1  teaspoon fresh lemon juice
•  salt
• 1⁄8 teaspoon cayenne pepper
•  chopped fresh parsley

Directions

1. Cook eggs in simmering water for 15 minutes and cool.
2. Cut hard boiled eggs in half lengthwise.
3. Transfer yolks to small bowl and mash with fork.
4. Mix in sour cream, mayonnaise, and mustard.
5. Stir in lemon zest, lemon juice, and cayenne pepper.
6. Add salt to your taste.
7. Spoon yolk mixture into whites.
8. Sprinkle generously with chopped parsley.
9. Cover loosely and refrigerate.