Sour Cream, Lemon, and Herb Deviled Eggs

Well, they aren't all home runs. Some are RBI doubles, some are sharp singles, and some are strikeouts. But this recipe was just a pop foul that the third baseman camps under and catches easily. Not totally worthless, but doesn't accomplish anything. Nonetheless, here it is:

Sour Cream, Lemon, and Herb Deviled Eggs

3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
fresh thyme

Instructions:

Add all ingredients to egg yolks. Season with salt and pepper to taste. Spoon yolk mixture into egg whites, and sprinkle generously with finely chopped fresh thyme.


Adding the sour cream, mayonnaise, and Dijon mustard to the mashed egg yolks.

Grating the lemon zest into the filling mixture, squeezing the fresh lemon juice, and adding the cayenne pepper.

The finished product, after filling the eggs and sprinkling with finely chopped thyme.

Review: first off, the filling is too runny. Way too runny. I'm not sure why the recipe calls for both mayonnaise AND sour cream, but deviled eggs require a firm center, and these did not have them. Second of all, the lemon was overpowering. While lemon is a nice flavor in many things, I thought it overpowered any other flavor. The thyme is sort of wasted, although thyme with lemon is usually a nice combination.

Overall: 40 out of 100

Texture: 2 out of 20 - just way too runny
Flavor: 5 out of 20

Uniqueness: 13 out of 20

Appearance: 12 out of 20

Ease of preparation: 8 out of 20 (grating lemon peel and the messiness of the filling caused this to go down)

Anybody have any comments?