- Brenda K.
Slice a side off of 1 red bell pepper and “fillet” it a little so that the skin is not so thick.
Use a tiny star cutter to punch about 12-18 little stars. It all depends how many stars you want to add.
Slice 2 oz. white cheddar about half-an-inch thick. Cut 12-18 little stars.
To make them blue, add a small drop of blue dye to a small bowl with about 2 tbsp. of water. Stir throughly. Add some of the stars, and allow them to sit for about 10-20 seconds.
Pour them out into a small strainer. Gently and quickly rinse them under cold water.
Pour them out onto a paper towel. Gently dab to dry them. Set aside.
Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice the eggs. I slice through the center-middle, as opposed to longways to give the eggs a sturdy base. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat.
Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
In a mixing bowl, mix your egg yolks, 2 tbsp. sour cream, 1 tsp. spicy brown mustard and a sprinkle of salt & pepper.
Gather your pretty stars, whether they be red, white and blue, or red, white and yellow. Pipe your egg whites, top them with stars and sprinkle each with a tiny bit of paprika.