Devil Eggs
Ingredients:
12 large eggs, hard-cooked, halved
6 tbsp. light sour cream
2 tbsp. French’s® Classic Yellow® Mustard
1/2 tsp. salt
Directions:
Remove yolks from whites and place in bowl.
Mash yolks and blend in sour cream, mustard and salt.
Spoon yolk mixture into egg white halves. Arrange on lettuce-lined platter.
Chill, covered. Sprinkle with paprika or minced parsley, if desired.
Mash yolks and blend in sour cream, mustard and salt.
Spoon yolk mixture into egg white halves. Arrange on lettuce-lined platter.
Chill, covered. Sprinkle with paprika or minced parsley, if desired.
Thanks Frenchs.com
My sister in law put horse radish in hers but I'd like to try this recipe with the sour cream because it seems like the taste would be milder for me. Thanks
sibabe64 at ptd dot net
I've never thought to put sour cream in deviled eggs before. I will have to try this!