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Elf Hat Deviled Eggs on a plate
Stroller Envy

Elf Hat Deviled Eggs

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Prep Time 20 minutes
Cook Time 12 minutes
Cooling and chilling 15 minutes
Total Time 47 minutes
Servings: 12 egg halves
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/8 teaspoon salt
  • 6 cherry tomatoes halved
  • 1 tablespoon sour cream

Method
 

  1. Cover eggs by an inch of water in saucepan. Boil; cover, remove from heat, and stand 12 minutes. Transfer to ice water 10–15 minutes; peel.
  2. Halve lengthwise; mash yolks with mayonnaise, mustard, vinegar, and salt until smooth. Pipe or spoon into whites.
  3. Set tomato hats cut-side down on filling; pipe narrow sour-cream band around bases. Chill until serving.

Notes

Equipment: saucepan, piping bag.
Serving size: 1 egg halve.
Keep refrigerated until serving. Return to the refrigerator within 2 hours; use within 3–4 days.