45 minutes
A delightful appetizer or snack infused with the rich, tangy flavors of sour cream and ground mustard, perfect for any gathering.
each
cups
cups
Ground Mustard
tablespoons
Himalayan Pink Salt
to taste
to taste
teaspoons
1. Cook the Eggs
Place 12 large eggs in a large saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat, cover the pot, and let the eggs sit for 15 minutes. This gentle cooking process ensures that the eggs are firm yet easy to peel. Transfer the eggs to a bowl of ice-cold water to cool them down quickly and stop the cooking process.
2. Peel and Slice the Eggs
Once the eggs are completely cool, gently tap each egg on the countertop to crack the shell, then peel them under cold running water. Pat the peeled eggs dry with paper towels and slice each one in half lengthwise.
3. Prepare the Filling
Carefully scoop out the yolks with a small spoon and place them in a small bowl, setting the egg whites aside on a plate. Mash the egg yolks with a fork until they are crumbly and fine. Add ½ cup of mayonnaise, ¼ cup of sour cream, and 1 tablespoon of ground mustard to the yolks. Season with a pinch of pink salt and freshly ground black pepper. Mix everything together until the mixture is smooth and creamy, ensuring there are no lumps of yolk left.
4. Fill the Egg Whites
Using a small spoon or a cake-decorating bag, fill each egg white half with the yolk mixture. For a polished and visually appealing presentation, piping the mixture into the egg whites is ideal.
5. Garnish and Serve
Finally, sprinkle the tops with 1 teaspoon of paprika for a touch of color and a hint of smoky flavor.
Add a small amount of truffle oil to the yolk mixture. Use a bit of crème fraîche instead of sour cream for a more refined flavor. Top with a shaving of truffle, if available, or a sprinkle of truffle salt.
Swap out sour cream for mashed avocado. Add lime juice instead of mustard for a zesty kick. Add cilantro and chili flakes for garnish.
Stir in finely shredded chicken tossed in buffalo sauce. Blue cheese can take the place of some sour creams, or be included as a topping. Finish with a celery stick garnish for that authentic Buffalo wing experience.
Mix in finely chopped smoked salmon with the yolk mixture. Use a bit of cream cheese in place of some sour creams for a bagel-and-lox feel. Garnish with fresh dill and capers.
Add finely shredded cheddar cheese to the yolk mixture. Include crumbled cooked bacon and a dash of smoked paprika. Garnish with extra bacon and chives.
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