Sour Cream & Onion Deviled Eggs

We love deviled eggs. When I saw we, I mean my husband and I. My boys, not so much. I find it hard to fathom since they are one of my most favorite appetizers.

For over 10 years I've stuck to my old try and true recipe and my Deviled Egg Spread (what better way to use up all those boiled Easter eggs right?)

I saw a recipe for Sour Cream and Onion Dip Deviled Eggs on A Spicy Perspective and thought I'd give it a whirl with a few additions of my own thrown in.

So I bring you Sour Cream and Onion Deviled Eggs. My version.

Creamy, oniony and satisfyingly delicious!

There's a new deviled egg in town!



Sour Cream & Onion Deviled Eggs
adapted from a recipe at A Spicy Perspective.
PRINTABLE RECIPE
12 extra-large hard boiled eggs
4 large shallots, finely chopped (or 1 small onion)
1/2 cup thick sour cream
1 tablespoon apple cider vinegar
2 teaspoons of Dijon mustard.
2 green onions, white and light green parts only, finely chopped
salt & pepper to taste.

Drain the sour cream  in a sieve over a bowl using a coffee filter or a piece of paper towel. Let drain for about an hour. You should see some liquid drain out.

Peel the hard boiled eggs, cut them in half and place the yolks in a food processor.
Place a skillet over medium heat. Drizzle in some olive oil and add the chopped shallots. Saute for 3-5 minutes until soft and golden. Set aside.

Drain (or strain) the sour cream so it is as thick as possible. Place it in the food processor along with the sautéed onions. Puree until totally smooth. Remove mixture to a bowl and stir in the vinegar mustard and chopped green onions. Salt and pepper to taste. You might want to add more vinegar at this point. I like my deviled eggs a little tangy. If you do too, add in a splash more.

Fill the centers of each egg white and garnish with a little more of the chopped green onion. Cover and refrigerate until ready to serve.