Deviled eggs are the ultimate classic appetizer and finger food. This version adds sour cream and a splash of pickle juice for extra creaminess and tang.
Course Appetizer, Brunch
Cuisine American
Keyword best deviled eggs, Deviled egg recipe, Deviled eggs
Fill a large pot with water and bring to a boil. Carefully lower the eggs into the water with a slotted spoon then reduce the heat.
Allow to simmer for 12 minutes. While the eggs boil, fill a large bowl with ice water.
Once the eggs are boiled, carefully remove with a slotted spoon and place into the bowl of ice water. Allow to cool completely, approximately 15 minutes.
Peel the eggs then slice in half.
Remove the egg yolks with a teaspoon and place in a mixing bowl.
Add the mayonnaise, sour cream, mustard, pickle juice, sugar and season with salt and pepper. Mash with a fork or blend with an immersion blender until smooth.
Transfer the filling to a piping bag fitted with a star nozzle. Pipe the filling into the egg white halves. Alternatively, fill each egg using two teaspoons.
Scatter over chives and sprinkle with paprika. Serve immediately or refrigerate covered with plastic until ready to serve.