Ingredients:
4 eggs, hard-boiled, cooled
2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon grated lemon zest
¼ teaspoon paprika
2 tablespoons minced fresh parsley, for garnish
2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon grated lemon zest
¼ teaspoon paprika
2 tablespoons minced fresh parsley, for garnish
Preparation Instructions:
1) Remove shells from eggs; halve lengthwise. Remove yolks gently with a spoon; transfer to a medium bowl. Add remaining ingredients, except parsley, to yolks; mix well until blended to desired consistency.
2) Spoon about 1 tablespoon yolk mixture into each egg white half. Garnish with parsley and refrigerate until serving.
Recipe from eggrecipes
2) Spoon about 1 tablespoon yolk mixture into each egg white half. Garnish with parsley and refrigerate until serving.
Recipe from eggrecipes
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