Puny's Deviled Eggs
|Hard-cooked eggs||6 Large, peeled|
|Homemade mayonnaise/Hellmanns||2 Tablespoon|
|Sour cream||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Scallion||1 , minced|
|Fresh lemon juice||1 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Tabasco green pepper sauce||1 Dash|
|Chopped fresh chives||2 Tablespoon|
Slice the eggs in half lengthwise and carefully remove the yolks.
In a small bowl, use a fork to mash the egg yolks with the mayonnaise, sour cream, mustard, scallions, lemon juice, salt, pepper, and Tabasco.
Spoon the mixture back into the egg halves.
You can also spoon the egg yolk mixture into a sandwich size zip-top bag, cut a small opening in one corner of the bag, and pipe the filling into the egg white halves.
Refrigerate until ready to serve, garnish with the chopped chives, and serve on a deviled egg plate.