Ever-So-Easy Deviled Eggs
Deviled eggs make a great hand-held snack for both kids and adults or a pretty appetizer for guests. Whatever the occasion, this easy-to-prepare version goes together in minutes.
- 6 hard-cooked eggs (see Tip)
- 1/3 cup (2 2/3 ounces) reduced-fat sour cream
- 1/3 cup (1 1/3 ounces) reduced-fat shredded cheese with taco seasoning or cheddar cheese
- 3 tablespoons minced green onions with tops
- Additional minced green onions, optional
- Pimiento strips or parsley leaves, optional
Cut eggs in half lengthwise. Remove yolks.
Traditional Method (see also Quick-and-Easy Method): Set whites aside. Mash yolks with fork. Stir in sour cream, cheese and 3 tablespoons onions. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half. Garnish with additional onions and pimiento, if desired. Chill to blend flavors.
Quick-and-Easy Method: Cut eggs in half lengthwise. Remove yolks and place in 1-quart plastic food-storage bag. Set whites aside. Add sour cream, cheese and 3 tablespoons onions. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended. Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently from the top, fill reserved whites with yolk mixture. Garnish and chill as above.
Tip: To make hard-cooked eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.
Recipe reprinted by permission of American Egg Board. All rights reserved.
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