This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Yield: makes 24
- 12 eggs
- 3 tbsp. mayonnaise
- 3 tbsp. sour cream
- 2 tbsp. minced flat-leaf parsley
- 2 tbsp. minced pickled jalapeños, plus more for garnish
- 2 tbsp. yellow mustard
- 1 tbsp. minced celery
- 1 tbsp. minced onion
- 1⁄2 tsp. paprika, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add mayonnaise, sour cream, parsley, jalapeños, mustard, celery, onions, and paprika; season with salt and pepper. Stir vigorously with spatula until smooth.
- Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with more paprika, if you like, and pickled jalapeños. Serve cold or at room temperature.