- 12 eggs
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon dry mustard
- salt & pepper
- paprika optional (I don't use it)
- 1 fresh jalapeno pepper seeded and minced (my addition because it just makes them good!)
Place eggs in a saucepan and fill with water at least 2 inches above eggs. Add some salt, bring to a boil and then turn to medium low and continue cooking for 25 minutes. Drain hot water and fill with cold water. Peel eggs and cut lengthwise with a sharp knife, emptying yolks into a small bowl.
In the bowl, add the remaining ingredients, using about half the jalapeno pepper or more, to taste. Reserve some for sprinkling on top.
Store in the refrigerator, covered.
11 net carbs for the entire bunch of eggs, 0 for each half.
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