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
- Slice the eggs in half lengthwise and place the yolks in a small bowl.
- Mash the yolks using the back of a fork.
- Stir in the sour cream, olive oil, mustard and salt.
- Spoon the yolk mixture back into each egg-white half.
- Garnish with paprika and serve or refrigerate.