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soured cream, Lemon, and Herb Deviled Eggs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These herb and lemon devilled eggs offer a bright, contemporary twist on a classic vegetarian party snack. By replacing some of the traditional mayonnaise with tangy soured cream and fresh citrus, the filling becomes remarkably light and zesty. The addition of cayenne pepper provides a subtle, warming heat that perfectly balances the fragrant lemon zest and earthy fresh herbs.

Ideal as an elegant canapé or a simple starter, these eggs are a versatile addition to any spring brunch or summer buffet. Because they can be prepared up to four hours in advance, they are a stress-free option for entertaining guests. For a professional finish, try piping the yolk mixture into the whites using a star-shaped nozzle before garnishing with plenty of fresh parsley or thyme.

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Ingredients for soured cream, Lemon, and Herb Deviled Eggs

  • 6 hard-boiled eggs

  • 45ml soured cream

  • 1 1/2 tablespoons mayonnaise

  • 3/4 teaspoons Dijon mustard

  • 1 1/2 teaspoons finely grated lemon peel

  • 1 1/2 teaspoons fresh lemon juice

  • 1/8 teaspoons cayenne pepper

  • Chopped fresh parsley or thyme

How to make soured cream, Lemon, and Herb Deviled Eggs

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in soured cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.

Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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