Creamy Deviled Eggs

Creamy deviled eggs! I’ve decided to make several recipes for deviled eggs this week 🙂 First one up…. a creamy deviled egg with champagne vinegar and fresh herbs! YUM! If you haven’t cooked with champagne vinegar before… this is a good time to start!! Champagne vinegar is super light and has a champagne flavor as well as hints of vanilla. It is made from the same type of grapes as some of the better types of champagne. I couldn’t find any at Fred Meyer but our local Safeway always has it…. or click HERE to purchase from Amazon  🙂

Ingredients:

• 6 Hard boiled eggs (make sure you click here to learn how to make the perfect hard boiled egg that peels effortlessly!!)
• 2 Tbs. Mayonnaise
• 2 Tbs. Sour cream
• 1 Tbs. Champagne vinegar
• 1 tsp. Dijon mustard
• 1 tsp. Chives, finely chopped, plus more for garnish
• 1 tsp. Fresh parsley, chopped
• 1 tsp. Fresh tarragon, chopped
• Paprika

Instructions:

1. Peel your eggs and cut them in half. Scoop out the yolks, and place in a food processor. If you don’t have a processor you can also use a hand mixer.
2. Add the mayo, sour cream, vinegar and mustard. Blend until super smooth and creamy.
3. Fold in your chives, parsley and tarragon.
4. Spoon the mixture into your egg whites or pipe the filling by using a pastry bag. You can also just use a ziplock bag and cut the end of it off to make your own 🙂
5. Top each egg with more chives and sprinkle with paprika. Enjoy!

Tools I used: