Easy Classic Deviled Eggs

Add a spicy twist to traditional deviled eggs. Make ahead Easy Classic Deviled Eggs for picnics, appetizers, cookouts, tailgates and more.

Prep: 20 min | Yield: 1 dozen

Ingredients

• 6 hard-boiled eggs
• 1/3 cup shredded taco-seasoned cheese OR Cheddar cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons minced green onions

Instructions

1. Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve whites.
2. Mash yolks with fork. Add cheese, mayonnaise, sour cream and green onions; mix well.
3. Spoon 1 heaping tablespoon yolk mixture into each egg white half.
4. Refrigerate, covered, to blend.

Notes

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.

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.

Nutrition

Per serving: Calories: 148 Total Fat: 12g Saturated fat: 4g Polyunsaturated fat: 3g Monounsaturated fat: 3g Cholesterol: 198mg Sodium: 187mg Carbohydrates: 3g Dietary Fiber: 0g Protein: 8g Vitamin A: 438.6IU Vitamin D: 42.5IU Folate: 26.7mcg Calcium: 84.4mg Iron: 1mg Choline: 128.7mg

Attribution

Recipe and photo used with permission from: American Egg Board