Deviled Eggs

1. 1

   De-shell all eggs carefully.

2. 2

   Rinse when finished and slice all eggs into halves (long ways).

3. 3

   Carefully push out egg yolk from the back into a bowl.

4. 4

   Take care not to break or tear egg.

5. 5

   Add mustard, mayo and sour cream (optional) to the bowl.

6. 6

   Mix until desired taste (cream cheese for texture).

7. 7

   Preference: 3 dollops of mayo and 5 dollops of mustard.

8. 8

   Add worcheshire sauce, salt and pepper.

9. 9

   Mix.

10. 10

    Add small dollop of yoke mix into each egg.

11. 11

    Dash cajun seasoning onto yoke.

12. 12

    Add chives to the corner for color.

* Per serving · 4 servings · Values may vary.

No additional tips available.