Paula Deen’s Herbed Deviled Eggs Recipe Are The Perfect Handheld Treat
Her take on a go-to picnic starter gets a pop of creamy tang thanks to a blend of mayonnaise and sour cream in the filling
Whether you’re headed to a party or simply getting together with friends in your backyard, trust that Paula Deen’s Herbed Deviled Eggs recipe—also known as picnic eggs—should be on everyone’s table. And though the price of eggs goes up and down these days, this fabulous finger food has always been affordable. So, what better way to show off your creamy tangy treats that with fun deviled egg platters?
Paula’s recipe stars 3 different kinds of herbs—chives, dill and cilantro—but feel free to use whatever fresh herbs you have on hand. And don’t hesitate to add your own little touches. Try adding crumbled bacon or a dash or two of hot sauce. These good-to-go gems taste best after they’ve had time to chill (and the flavors keep developing as they sit). That’s why we recommend you make them at least a day in advance.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 12 large eggs
- 1/4 cup + 2 Tbs. sour cream
- 1/4 cup + 2 Tbs. mayonnaise
- 1 Tbs. fresh chives + more for garnish
- 1 Tbs. fresh cilantro + more for garnish
- 1 Tbs. fresh dill + more for garnish
- 1 tsp. salt
Instructions
PrintIn large pot, bring eggs and cold water to cover to boil over medium-high heat. Cook 2 min. Cover and remove from heat. Let stand 10 min.; drain. Peel eggs and halve lengthwise. Remove yolks, and place in medium bowl; place whites on serving platter; reserve.
Stir sour cream and mayonnaise into yolks with fork until smooth. Stir in 1 Tbs. chopped chives, 1 Tbs. chopped cilantro, 1 Tbs. chopped dill and salt. Spoon yolk mixture into whites. Loosely cover and chill up to 2 hrs. before serving. If desired, garnish with additional chives, cilantro and dill.
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