Easy Classic Deviled Egg Recipe
Yield: 1 dozen
6 Hard-Cooked Eggs
1/3 cup shredded taco-seasoned cheese or Cheddar cheese
1/4 cup mayonnaise
1/4 cup sour cream
3 Tbsp. minced green onions
Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve whites.
Mash yolks with fork. Add cheese, mayonnaise, sour cream and green onions; mix well.
Spoon 1 heaping Tbsp. yolk mixture into each egg white half. Refrigerate covered, to blend flavors.
Garnish eggs with minced green onions or chopped chives.
No-mess method: Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze yolk mixture from bag into egg whites.
Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag. Nutrition Information
total fat: 12g
saturated fat: 4g
polyunsaturated fat: 3g
monounsaturated fat: 3g
dietary fiber: 0g
vitamin A: 438.6IU
vitamin D: 42.5IU
vitamin C: .7mg