Ingredients for 8 servings:
- 8 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 4 teaspoons finely chopped parsley or chives
- 3 teaspoons Dijon mustard
- 2 teaspoons champagne vinegar
- 2 teaspoons finely minced shallots (rinsed)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Worcestershire sauce
- A few drops of hot sauce (optional)
- Paprika, for garnish
Instructions:
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a gentle simmer and cook for 12 minutes.
Immediately transfer eggs to a bowl of ice water to stop the cooking. Once cooled, peel and slice the eggs lengthwise.
Carefully remove the yolks and place them in a mixing bowl. Mash with a fork, then stir in the mayonnaise, sour cream, mustard, vinegar, shallots, herbs, salt, pepper, Worcestershire sauce, and hot sauce (if using). Mix until smooth and creamy.
Spoon or pipe the filling back into the egg white halves.
Garnish with a sprinkle of paprika and additional herbs if desired. Serve chilled.