Have you been blessed with a plethora of Easter eggs? Sure you could use them to make egg salad sandwiches but making Divine Eggs is so much tastier! Who says they have to be called Deviled eggs? At our house we call them Divine Eggs because they truly taste divine!
If you have a bevy of hard boiled eggs to start with it will only take a few short minutes to make these Divine Eggs. But don’t despair if you have to boil the eggs, it’s easier to do than you think. The secret to a perfect hard boiled egg is to not over cook them.
Start by placing eggs in a sauce pan. Add enough water so that the eggs are completely submerged under the water.
Place the lid on the saucepan and bring water to a boil over high heat. Once the water comes to a boil, turn off the heat and allow eggs to sit in the saucepan, covered, for 10 minutes.
Use a large spoon and place the cooked eggs in a bowl of ice water. Allow eggs to cool in the ice water for 10 minutes.
Peel eggs.
Cut eggs in half.
Gently remove yolks and place them in a mixing bowl.
Set egg whites aside.
Add mayo, sour cream, Dijon mustard, horseradish sauce, salt and pepper.
Use a fork, potato masher, or pastry cutter to combine all the ingredients until you have a smooth paste. A pastry cutter works great for mashing the ingredients together.
Spoon egg yolk filling into reserved egg white halves and top with a sprinkle of paprika.
Cover loosely with plastic wrap and refrigerate until ready to serve.
Every time I see Deviled Eggs at a potluck or someone serves them at a party I always make a beeline straight to them. It’s one of those appetizers that have been around forever. They are always a crowd pleaser, but I never seem to think about making them when I’m thinking about appetizers.
This version is especially tasty! The addition of sour cream makes them extra, extra creamy and the horseradish gives them a delightful zip that makes these eggs absolutely “DIVINE”!
Divine Eggs
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish sauce
- ½ tsp salt
- ½ tsp pepper
- Paprika, to garnish
Instructions
- Place eggs in a sauce pan and add enough water to completely cover eggs.
- Place pan on the stove, cover and bring water to a boil over high heat.
- Once water comes to a boil, turn off heat and allow eggs to sit in the saucepan, covered, for 10 minutes.
- Use a large spoon and place eggs in a bowl of ice water.
- Allow eggs to cool in the ice water for 10 minutes.
- Peel eggs and cut them in half.
- Gently remove yolks and place them in a mixing bowl. Set egg whites aside.
- Add mayo, sour cream, Dijon mustard, horseradish sauce, salt and pepper.
- Use a fork, potato masher, or pastry cutter to combine all the ingredients until you have a smooth paste.
- Spoon egg yolk filling into reserved egg white halves.
- Top each with a sprinkle of paprika.
- Cover loosely with plastic wrap and refrigerate until ready to serve.
Did You Make This?
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