Herb Sour Cream Stuffed Eggs Recipes

MAKEOVER DEVILED EGGS

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 16 servings.

Number Of Ingredients 9

Makeover Deviled Eggs image

Steps:

Slice eggs in half lengthwise and remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.

Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 140mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

8 hard-boiled large eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives, sliced
Paprika, optional

BAKED STUFFED EGGS

Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

Baked Stuffed Eggs image

Steps:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside. , In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7-in. baking pan. , Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 252mg cholesterol, Sodium 580mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

Ingredients

STUFFED EGGS:
8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

SOUR CREAM, LEMON, AND HERB DEVILED EGGS

Provided by Kristine Kidd

Categories Citrus Dairy Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 8

Sour Cream, Lemon, and Herb Deviled Eggs image

Steps:

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Ingredients

6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Chopped fresh parsley or thyme

SOUR CREAM SCRAMBLED EGGS

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

Sour Cream Scrambled Eggs image

Steps:

Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

Ingredients

1 tablespoon sour cream
2 large eggs
Kosher salt and freshly ground black pepper
1 teaspoon butter
1 tablespoon chopped chives

HERBED STUFFED EGGS

Chive and onion cream cheese and mayo give these deviled eggs their herbal appeal.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield Makes 24 servings.

Number Of Ingredients 6

Herbed Stuffed Eggs image

Steps:

Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add remaining ingredients; mix well.
Spoon or pipe into egg white halves.
Refrigerate until ready to serve.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

Ingredients

12 hard-cooked eggs
1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup KRAFT Real Mayo
1/4 cup GREY POUPON Dijon Mustard
2 green onions, finely chopped
2 Tbsp. finely chopped pimentos

HERB-SOUR CREAM STUFFED EGGS

Any combination of fresh herbs adds a layer of flavor to these mild-mannered eggs laced with sour cream.

Provided by Chemaine

Categories Brunch

Time 20m

Yield 16 serving(s)

Number Of Ingredients 9

Herb-Sour Cream Stuffed Eggs image

Steps:

Slice eggs in half lengthwise, and carefully, remove yolks.
Mash yolks; add sour cream and next 5 ingredients, stirring until smooth. Spoon or pipe mixture into egg whites.
Sprinkle with bacon. Garnish if desired.

Nutrition Facts : Calories 73.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 112, Sodium 107, Carbohydrate 0.7, Sugar 0.3, Protein 3.9

Ingredients

8 large hard-boiled eggs
1/2 cup sour cream
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh dill, chopped
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
3 slices bacon, cooked and crumbled
fresh parsley sprig

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