Easy Classic Deviled Eggs
June 22, 2015
Add a spicy twist to traditional deviled eggs. Make ahead for picnics, appetizers, cookouts, tailgates and more.
- Prep: 20 mins
- Yields: 6 servings
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 tablespoon yolk mixture into each egg white half.
Refrigerate, covered, to blend flavors.
Garnish eggs with copped chives or minced green onions.
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.