Eric's Best Deviled Eggs
- 10 hard boiled eggs
- 4 oz. cream cheese
- 3 tbsp. sour cream
- 1 tsp. dijon mustard
- 3 tbsp. onion, minced
- 1 tsp. fresh dill, minced (or more, to taste)
- 3 dashes Tabasco sauce
- 3 dashes Worcestershire sauce
- half and half
- salt and pepper to taste
- day previous lay eggs in carton on side to center yokes
- Set up steamer sized to allow for single layer of eggs
- Carefully Lower eggs in a steamer basket while water is at full boil on high heat
- Cover tightly for 12 minutes
- Shock in ice bath and cool completely and half with sharp knife
- Use a teaspoon to carefully scoop out the hard yolk, and place the yolks in a small mixing bowl.
- Put the white halves on the deviled egg platter.
- To the yolks, add the cream cheese, sour cream and all other ingredients. Use your hand mixer to beat them.
- Add salt and pepper to taste.
- Add ½ and ½ a tablespoon at a time until desired consistency
- Pipe into eggs and garnish with paprika, cayenne or green chile powder and green onion
Recipe by Man of Leisure.info at https://manofleisure.info/erics-best-deviled-eggs/
3.2.2925