Sunday, April 16, 2006

Sour cream, lemon and herb deviled eggs

This is on our menu for Easter dinner tonight, along with lamb, asparagus, mashed potatoes, tomato and mozarella salad, rolls and chocolate cake. I figured this would be a good way to use up some of those eggs we colored earlier this week. My notes in parenthesis.

from Bon Appetit

6 hard-boiled eggs (I used 7)
3 tablespoons (fat free) sour cream
1 1/2 tablespoons (low-fat) mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper (left this out)

Chopped fresh parsley or thyme
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

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