Three Deviled Egg Recipes

As seen on Wyse Guide

Ingredients

For the standard version

• 6 whole eggs
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 1 tsp lemon juice
• 2 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika (optional)

For the basil pesto version

• 6 whole eggs
• 1 tbsp mayonnaise
• 2 tbsp sour cream
• 2 tsp lemon juice
• ¼ cup basil pesto
• salt
• pepper

For the guacamole version

• 6 whole eggs
• 2 tbsp mayonnaise
• 3 tbsp sour cream
• 1 ripe avocado
• 2 tbsp minced cilantro
• 1 serrano pepper, minced, seeds removed
• salt
• pepper

Instructions

• For each recipe, place eggs in kettle and cover with one inch of water. Place on stove and bring to a simmer. Cover eggs and turn the burner to the lowest setting for 12 minutes.
• Remove eggs from heat, pour off hot water and run under cool water for several minutes to stop the cooking.
• If hard cooking the day before, place eggs in the refrigerator until ready to proceed.
• Crack each egg's shell by gently tapping on the counter. Under running water, remove the shell.
• To make deviled eggs, carefully slice eggs in half lengthwise and gently remove the yolk.
• Mash yolks in a bowl into a paste.
• Add mayonnaise and sour cream and mix until smooth.
• Add remaining ingredients and taste for any salt and pepper needed. Each addition could have a different taste profile and affect the amount of salt and pepper needed.
• Spoon or pipe into egg whites. If desired, garnish with pine nuts, smoked paprika, or cilantro.