Sour Cream Devilled Eggs

Sometimes we get so used to the flavour of a food, made with processed ingredients, that it is hard to make changes to healthier ingredients, because we expect a certain taste. I wanted to eliminate salad dressing and mayonnaise from devilled eggs, so I began experimenting. I tried using Greek yogurt, but the flavour was not right, however this recipe using sour cream is perfect, and it uses all whole and natural foods for the health win.

To hard boil eggs, place your eggs in a pot and cover them 2/3 with water. Bring the water to a boil, cover the eggs with a lid, and turn off the heat and allow them to sit for 15 minutes. Rinse with cold water before peeling. Very fresh eggs do not peel well, so it is best to use eggs that are a week old in the refrigerator. Adding a sprinkle or two of salt and a tablespoon of vinegar to the water, helps the eggs peel easier.

Eggs are an excellent source of protein and contain all the essential amino acids. Essential amino acids are protein components that the body needs and can not make it self. Eggs contain many nutrients such as choline, selenium, biotin, vitamin B12, Vitamin B2, molybdenum, iodine, Vitamin A, Vitamin D, phosphorus and pantothenic acid. An egg almost reads like the back of a vitamin bottle. Eggs do contain dietary cholesterol, which for most people means that your body just makes less cholesterol internally. Cholesterol is needed and used by the body for the proper working of many hormones.

This recipe can be easily double or tripled for a crowd. You can spoon the filling into the egg white halves, or use a plastic bag, with a large cake decorating tip and coupler to pipe the filling into the egg whites. These appetizers or brunch sides are sure to disappear fast.

Sour Cream Devilled Eggs

6 hard boiled eggs

4 tablespoons sour cream, 5 or 14 percent

1/4 teaspoon pepper

Salt to taste (about 1/4 teaspoon)

2 teaspoons lemon juice

1/2 teaspoon vinegar

2 teaspoons olive oil

1 1/2 teaspoons honey

1/2 teaspoon onion powder

Cut the cooled and shelled in half lengthwise. Scoop out the yolks and mash with a fork. Add all the remaining ingredients to the egg yolk mixture and blend together until smooth and creamy. Fill the egg whites. You can garnish with a sprinkle of paprika, or a slice of olive. Other garnishes can be a sprig of dill, a bit of crumbled bacon or a small piece of dill pickle.