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Breakfast for One

Easy Deviled Eggs

Easy deviled eggs with a creamy sour cream filling and a spoonful of Chick-fil-A sauce, shaped with two spoons instead of a piping bag.
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Yield: 12 egg halves
Total Time: 35 minutes

Ingredients
  

  • 6 hard-boiled eggs
  • 2 tbsp sour cream
  • 1 tbsp mayonnaise
  • 1 tbsp Chick-fil-A sauce
  • ½ tsp Dijon mustard
  • ½ tsp apple cider vinegar
  • ⅛ to ¼ tsp salt
  • Whole-grain mustard for topping

Instructions

  • Cook six eggs in boiling water over medium-high heat for 10 to 12 minutes. Let cool completely, then peel.
  • Halve the eggs lengthwise with one clean cut of a thin, sharp knife. Scoop the yolks into a bowl with a small coffee spoon.
  • Add the sour cream, mayonnaise, Chick-fil-A sauce, Dijon mustard, vinegar, and salt to the yolks. Mash with a fork, then rub against the side of the bowl with a spatula until smooth and creamy.
  • Scoop the filling generously with a round tablespoon measuring spoon, then use a small coffee spoon to slide it onto each egg white in a rounded mound.
  • Top with a dot of whole-grain mustard or a topping of your choice.

Watch the Recipe

Notes

  • Salt: Use ⅛ to ¼ tsp, and go lighter if your toppings are salty, like bacon or capers.
  • Round spoon: Use a round tablespoon measuring spoon.
  • Make ahead: Refrigerate the egg whites and the filling separately in sealed containers. Assemble just before serving so the filling stays fresh and toppings like bacon stay crisp.