Home Court Cuisine No Mayo Deviled Eggs

No Mayo Deviled Eggs

deviled eggs

Lori Medley, Windermere-Forsyth Sunday Women B7

12 hard-boiled eggs
2 Tbsp. bottled French dressing
2 Tbsp. sour cream
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. ketchup
3/4 tsp. mustard powder
2 dashes Worcestershire sauce
paprika for sprinkling

Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a large bowl. Set aside the egg whites. Mash the yolks with a fork; blend in the French dressing and sour cream. Mix in the salt, pepper, ketchup, mustard, and Worcestershire sauce. Carefully place the mixture back in the egg whites and sprinkle with the paprika. To be fancy, you can use a piping bag. For best results, refrigerate until 1/2 hour before serving.

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