featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Tuesday, September 7, 2010


According to the calendar, the summer is winding down, but for most parts of the country, people are still getting in weekend picnics and barbeques. Today Cloris offers up some of the best deviled eggs I’ve ever eaten. I dare you not to love these. -- AP

8 eggs, hardboiled and chilled
1 T. low fat sour cream
1 T. low fat mayonnaise
1-1/2 teaspoons yellow mustard
1-1/2 teaspoons red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon dry dill weed

Peel eggs. Slice in half lengthwise and place yolks in a small bowl. Mash yolks. Combine remaining ingredients. Add to yolks, blending well. Place a spoonful of yolk mixture inside each egg half. If desired, sprinkle with more paprika. Chill until ready to serve.

Yum! Another perfect recipe for a summer party. Thanks, Cloris! 

Our Book Club Friday guest author is giving away a book this week. Post a comment to be entered in the drawing. -- AP

1 comment:

Kathy said...

My husband loves deviled eggs. I've never put in sour cream before so I'll have to try this recipe and see if he likes them better. If you want to get fancy, you can mash all the yolks, put them in a baggie, cut off the tip of a corner and squeeze the filling out in a nice spiral design.