Deviled Eggs with Dill and Sour Cream

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No matter how pretty, I still needed to figure out what to do with half a dozen Veggie-dyed Crackled Eggs.




While my normal approach to deviled eggs is to make Triple-Deviled Eggs with Black Pepper, Paprika, and Sriracha, I wanted to try something a little different. Just the simple additions of dill and sour cream provided tang and freshness to this classic appetizer.






Deviled Eggs with Dill and Sour Cream

For a dozen deviled eggs, you'll need:
6 hard-boiled eggs, sliced in half with yolks removed
2 tblsp sour cream
1 tblsp mayonnaise
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp Sriracha chili sauce
2 tsp chopped dill

Optional: Paprika to dust on top.

Of course, any hard-boiled eggs will do, but I'm using these lovely dyed crackled eggs. Slice in half and save the yolks into a separate bowl.




Add 2 tblsp sour cream, 1 tblsp mayonnaise, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp Sriracha chili sauce, and 2 tsp chopped dill.




Mash with a fork until the mixture is as smooth as you'd like. Spoon onto each egg half. Dust with paprika to make it pretty.




Enjoy!

Other egg recipes:
Banh Mi Hot Ga Op La (Vietnamese French Bread with Sunny Side Up Eggs)
Chao Hot Vit Bac/Bach Thao (Vietnamese Rice Porridge with Preserved/Century/Thousand-year Duck Egg)
Chinese Tomato Egg Shrimp Stir-Fry
French Quiche with Bacon, Fennel, Leeks, and Onions  
Hot Vit Lon (Vietnamese Fetal Duck Eggs)
Tortilla de Patatas (Spanish Potato Omelet)
Triple-Deviled Eggs with Black Pepper, Paprika, and Sriracha
Vegetable-dyed Crackled Eggs
Vietnamese Scrambled Egg Omelet

*****
1 year ago today, Reuben Sandwich.
2 years ago today, Canh Du Du (Vietnamese Papaya Soup).
3 years ago today, Blood Orange Shortbread Bars.
4 years ago today, Angkor Wat - Cambodia.
5 years ago today, Southern Fried Chicken, Sour Cream Mashed Potatoes, and Cream Gravy.