Deviled Eggs With Legs

Recipe Ingredients

6		Hard-boiled large eggs
1/4 cup	59ml	Mayonnaise
3 tablespoons	45ml	Sour cream
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Fresh lemon juice
		Salt and pepper to taste

Recipe Instructions

Cut eggs in half lengthwise and place yolks in a 1 quart plastic bag. Reserve whites. Place mayonnaise, sour cream, Dijon mustard, lemon juice and salt and pepper in bag with yolks. Press out air.

Close bag and knead until contents are thoroughly blended. Push contents toward corner.

Snip about 1/2-inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.

Yield: 12 deviled egg halves.

Source:
Cooking Live Show #CL8928

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