Deviled eggs always seem to be the first dish to be gone whenever our family gets together.
I think that's probably true at most potlucks and picnics too.
When I saw this 'dressed up' version from Kim at Sunflower Supper Club I knew I had to try them. We loved them too...especially hubby.
I omitted the hot sauce, just because I was making for grandkids to eat, but next time I will be adding it...just for him.
I also substituted Greek yogurt for the sour cream, but that's always an option, so just use what your family enjoys most and you'll be all set.
I also used a garlic pepper I had instead of plain pepper. We love pepper at our house, so I used more than the original recipe too!
DEVILED EGGS
1 dozen hard boiled eggs
1/3 c. mayonnaise
2 Tb. Greek yogurt, or sour cream
1-1/2 tsp. white vinegar
1-1/2 tsp. dijon or spicy brown mustard
1/2 tsp. sugar
1/2 tsp. Frank's hot sauce, optional
1/2 tsp. kosher salt
1/2 tsp. garlic/pepper blend
(or ground pepper)
After peeling eggs, cut in half lengthwise. Remove yolks; place in medium bowl and place egg whites on platter.
Mash the yolks with a fork. Add mayo, Greek yogurt, vinegar, mustard, sugar, hot sauce, kosher salt and garlic/pepper. Combine until smooth, using a fork. Either place mixture in ziploc bag and cut a hole in one end to pipe into the whites, or just use a spoon.
Garnish with paprika.
