Easy Classic Deviled Eggs
For an easy, nutritious and always welcome appetizer, add these classic deviled eggs to your holiday or party menu.
6 hard-boiled eggs, peeled
1/3 cup shredded cheddar cheese or taco-seasoned cheese (or cheese of your choice)
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons 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 or pipe 1 heaping tablespoon yolk mixture into each egg white half.
- Refrigerate, covered, to all flavors to blend.
Makes 12 deviled egg appetizer servings.
Tip: Garnish eggs with chopped chives or minced green onions.
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.
Nutritional Information Per Serving (1 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: 1.0mg; choline: 128.7mg;
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).