Deviled Eggs

We’ve reinvented a classic! Try these deviled eggs for your next brunch, using Farmers by Natrel 18% Sour Cream instead of mayo!

  • 6 eggs, hard-boiled
  • 20 mL (4 tsp) Farmers by Natrel Restaurant Style 18% Sour Cream
  • 15 mL (1 tbsp) olive oil
  • 2.5 mL (½ tsp) yellow mustard
  • 0.62 mL (⅛ tsp) salt
  • Paprika
  1. Slice the eggs in half lengthwise and place the yolks in a small bowl.
  2. Mash the yolks using the back of a fork.
  3. Stir in the sour cream, olive oil, mustard and salt.
  4. Spoon the yolk mixture back into each egg-white half.
  5. Garnish with paprika and serve or refrigerate.