Recipe from Lisa@The Cutting Edge of Ordinary
adapted from a recipe at A Spicy Perspective.
12 extra-large hard boiled eggs
4 large shallots, finely chopped (or 1 small onion)
1/2 cup thick sour cream
1 tablespoon apple cider vinegar
2 teaspoons of Dijon mustard
2 green onions, white and light green parts only, finely chopped
salt & pepper to taste.
Drain the sour cream in a sieve over a bowl using a coffee filter or a piece of paper towel. Let drain for about an hour. You should see some liquid drain out.
Peel the hard boiled eggs, cut them in half and place the yolks in a food processor.
Place a skillet over medium heat. Drizzle in some olive oil and add the chopped shallots. Saute for 3-5 minutes until soft and golden. Set aside.
Drain (or strain) the sour cream so it is as thick as possible. Place it in the food processor along with the sautéed onions. Puree until totally smooth. Remove mixture to a bowl and stir in the vinegar mustard and chopped green onions. Salt and pepper to taste. You might want to add more vinegar at this point. I like my deviled eggs a little tangy. If you do too, add in a splash more.
Fill the centers of each egg white and garnish with a little more of the chopped green onion. Cover and refrigerate until ready to serve.