Ingredients
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6 large eggs
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1/4 cup diced ham
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3 tbsp diced scallions
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1 tbsp chopped fresh parsley
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1 tbsp chopped fresh dill
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1/4 tsp ground black pepper
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1/4 cup light sour cream
Steps
1
Place eggs in a saucepan and add enough water to cover. Cover, bring to a boil. Reduce heat to a simmer and cook eggs for 10 minutes. Drain hot water and add cold water, then let water drip slowly from tap into pan to allow eggs to cool completely. Remove shells and carefully cut eggs into halves lengthwise.
2
Scoop out yolks into a bowl. Mash yolks and add ham, scallions, parsley, dill and pepper, then stir in sour cream. Spoon and slightly mound yolk mixture into each hollowed egg white half. Garnish each with a sprig of parsley.
