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Deviled Eggs

Deviled Eggs

Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good!


Find your perfect Circulon.


1 dozen large of eggs
1/3 cup of mayonnaise
1/4 cup of sour cream
1/2 teaspoon of Dijon Mustard
1/2 teaspoon of sea salt
1/8 teaspoon of cayenne pepper
3 tablespoons of finely chopped sweet gherkin
2 tablespoons of finely chopped chives
1/4 teaspoon of paprika


  1. Combine the eggs with enough cold water to cover by 3-inches. Bring water to a boil, cover, remove from the heat and let stand 13 minutes. Drain the eggs and cool under cold running water; peel them.
  2. Cut the eggs in half lengthwise. Remove the yolks and transfer them to a bowl; mash with a fork until fairly smooth. Add the mayonnaise, sour cream, mustard, salt and cayenne pepper; mash with the fork until well combined and smooth. Stir in the sweet gherkins and chives.
  3. Place the egg whites, cut side up, on a serving platter. Fill a pastry bag fitted with a star tip and fill the indentations with the yolk mixture; or, scoop the mixture into the eggs with a spoon. Sprinkle the yolk mixture lightly with the paprika.