Ingredients
6 eggs
3 tablespoons sour cream
1 12 tablespoons mayonnaise
12 teaspoon mustard
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
18 teaspoon cayenne pepper
salt
chopped fresh parsley
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Hand blender for emulsifications, purees, soups, sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
French cultured cream — sauces, soups, finishing, baking
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cook eggs in simmering water for 15 minutes and cool. cut hard boiled eggs in half lengthwise. transfer yolks to small bowl and mash with fork. mix in sour cream, mayonnaise, and mustard. stir in lemon zest, lemon juice, and cayenne pepper. add salt to your taste. spoon yolk mixture into whites. sprinkle generously with chopped parsley. cover loosely and refrigerate.