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–+ servings
Ebonie Garnica

Sour Cream Ranch Deviled Eggs for Full GAPS

Twenty-four creamy deviled-egg halves with homemade 24-hour sour cream, dill, parsley, onion and garlic. Full GAPS after eggs, seasonings and the chosen cultured dairy are introduced.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 24 halves
Course: Appetizer, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 12 prepared hard-cooked eggs cooled and peeled
  • 4-6 tablespoons homemade 24-hour yogurt-culture sour cream finished and chilled; start at the lower end
  • 1/2 teaspoon plain dill without additives
  • 1/2 teaspoon plain parsley plus a little extra for garnish
  • 1/4 teaspoon onion powder single ingredient
  • 1/4 teaspoon garlic powder single ingredient
  • 1/4 teaspoon natural salt plus more to taste
  • dash plain pepper to taste
  • pinch red pepper flakes optional

Equipment

  • Cutting board and knife
  • Small glass mixing bowl and fork
  • Tablespoon and measuring spoons
  • Teaspoon for filling
  • Serving plate and cover

Method
 

  1. Put sour cream at the lower end of the measured range into a small glass bowl. Add the measured dill, parsley, onion powder, garlic powder and salt, then the pepper and optional red pepper flakes. Stir until the powders and herbs are distributed through the cream.
  2. Cut the prepared eggs lengthwise and arrange the white halves on a serving plate.
  3. Gently scoop the cooked yolks into the seasoned cream, keeping the white halves intact.
  4. Press through the yolks and beat briskly with a fork until creamy, scraping the sides and bottom. Add more sour cream gradually as needed within the measured range, until the filling is spoonable and holds a soft mound. Taste and adjust the extra salt.
  5. Divide the fixed filling evenly among all the white halves. Start with a little in each hollow, then share what remains. A spoon is the filling tool; there is no fixed per-half tablespoon dose.
  6. Sprinkle with a little extra parsley. Cover without crushing the filling and refrigerate until serving. Transport cold and level.

Notes

Twelve whole prepared eggs make twenty-four filled halves. Divide the finished filling evenly; a spoon is the tool, not a measured portion size for each hollow.
Allow about twenty minutes for assembly from cooked, cooled, peeled eggs and finished chilled sour cream. This is a planning estimate. Egg cooking, cooling, cream fermentation and chilling take additional time.
At 2×: twenty-four eggs, eight-to-twelve tablespoons sour cream, one teaspoon each dill and parsley, and half a teaspoon each onion powder, garlic powder and salt. Forty-eight filled halves. Extra salt, pepper, garnish and optional flakes stay to taste.
Full GAPS after all ingredients and the chosen cultured dairy are introduced. Contains dairy and plant seasonings. Finished kefir-cultured sour cream is another sour-cream option after its separate dairy-introduction step; use that recipe's own culturing method.
Keep covered and refrigerated at 40°F or below. Use within three days or the shorter remaining time of the prepared ingredients. Do not leave out longer than two hours, or one hour above 90°F. Transport chilled with ice packs.

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