I remember the first time I tasted deviled eggs. I was a kid, and I loved hardboiled eggs, but the taste of deviled eggs took me by surprise. Sure, they were hardboiled eggs, but they were incredibly creamy and flavorful – this was a delicacy. Just like tasting butter at my grandparents’ house after being accustomed to margarine at my parents’ house, or tasting canned salmon after being used to canned tuna, this was one of those “once you try, you can’t go back”-type experiences.
To this day, deviled eggs is one of my favorite appetizers, and this spicy version is especially nice. As always, I prefer to use sour cream instead of mayonnaise – sour cream, especially organic, has a clean, short list of ingredients while mayonnaise tends to contain unhealthy vegetable oils, additives and preservatives.
- 8 large hardboiled eggs, peeled
- ½ cup thick sour cream (120 grams)
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Paprika or smoked paprika for decoration
- Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in food processor. Arrange the egg white halves on a serving plate.
- Add the sour cream, mustard, salt and cayenne to the food processor bowl. Process until very smooth, stopping to scrape sides with a spatula.
- Spoon yolk mixture onto egg white halves, or use a spatula to transfer the mixture to a Ziploc bag, snip off the corner and pipe the yolk mixture onto the egg white halves. Dust with paprika and serve.