This is always a winner for dairy-free picnics, potlucks and parties; there is something about deviled eggs that just reminds me instantly of summer, warm weather and fun. While I prefer to make my own dairy-free sour cream, feel free to use a store-bought brand, such as Tofutti.
Makes 20 deviled eggs
Prep Time: 10 minutes
Ingredients:
- 10 large hard-boiled eggs, peeled and sliced in half
- ¼ cup plain fat-free soy mayonnaise
- ¼ cup dairy-free sour cream, either store-bought or homemade
- 1 T. Dijon mustard
- 2 T. finely chopped fresh chives or shallots (optional)
- Salt and pepper, to taste
- Paprika, for garnishing
Preparation:
1. Remove the yolks from the hard boiled eggs and transfer to a small mixing bowl, along with the soy mayonnaise, dairy-free sour cream, Dijon mustard, chives (if using), salt and pepper. Mash well with a potato-masher or fork until the mixture is creamy. Scoop the yolk mixture into the egg whites and sprinkle with the paprika just before serving.
