Add a spicy twist to traditional deviled eggs. Make ahead for picnics, appetizers, cookouts, tailgates and more.
Yield: 1 dozen
Preparation Time: 20 min; Cook Time: 0 min
Yield: 1 dozen
Approximate Nutrient Content per serving:
|Calories From Fat:||108|
Excellent Source: Choline; Good Source: Protein and Vitamin D
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large) COOL completely under cold running water and peel.
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.
Recipe and Image provided on behalf of the Incredible Edible Egg. For more egg recipes and nutrition information, please visit IncredibleEgg.org
Please note that some ingredients and brands may not be available in every store.