Deli Deviled Eggs

December 8, 2007


You can serve deviled eggs anytime but they’re especially welcome at holiday meals. The size of the egg makes a big difference. If your eggs are smaller, cut back slightly on the measurements, tasting the mixture until you get it right. A note of warning: make more than you think you’ll need. Deviled eggs never last long at big gatherings. SAM

6 large eggs, hard-cooked, peeled, and halved
2 tablespoons sour cream
2 teaspoons mayonnaise
1 teaspoon prepared horseradish
1 tablespoon finely chopped onion
Pinch of sugar
Sea salt and freshly ground white pepper to taste
Chopped chives for garnish

Carefully remove the egg yolks and mash them with a fork in a small bowl. Add the sour cream, mayonnaise, horseradish, sugar, onion, salt, and pepper and stir until creamy. Spoon evenly into the egg white halves and garnish with chives.
Makes 12 deviled eggs.