Deviled Eggs

Here's a real food version of deviled eggs (i.e. sans mayo) that would be perfect for school lunches, Easter brunch, or cookouts. Add a little bacon to the top for a special treat!

Ingreadient

• 6 eggs (hard boiled and peeled (I boil them lightly for 15 minutes))
• 4 teaspoons sour cream
• 1 tablespoon olive oil
• 1/2 teaspoon yellow mustard
• 1/8 teaspoon salt
• paprika (for garnish)

Step by step

1. Slice eggs in half lengthwise and place yolks in a small bowl. Mash the yolks using the back of a fork.
2. Mix the sour cream, oil, mustard and salt into the yolks and stir until well combined.
3. Spoon the yolk mixture back into each white egg half.
4. Sprinkle with paprika and serve or refrigerate for later.