Home Cooked- Deviled Eggs

Deviled eggs can complement, just about any home cooked meal. You can also make them as an hors d' oeuvre. I make them for our football party's, Thanksgiving, Easter, or any of our family get togethers. They always seem to be eaten, very quickly. Here's a tip for saving the left overs, (if there are any): Place two half eggs together, to form the appearance of a whole egg, then wrap with saran wrap or foil.


Deviled Eggs

Ingredients:

1 dozen boiled eggs (peeled)
3 tbsp. mayo
3 tbsp. sour cream
salt and pepper to taste
paprika (to sprinkle on as garnish)

1. Slice eggs in half, lengthwise; remove yolk and place in medium size bowl, place egg white on a large tray.
2. When finished removing all yolks from eggs, add everything except for paprika.
3. Mix on medium with a mixer until smooth.
4. place mixture in a zip lock bag, and cut the very corner tip with scissors.
5. Hold like a decorator bag, and fill egg whites with mixture.
6. Garnish with Paprika, or you may place a sliced green olive on each one for decoration.