Sponsor recipe courtesy of French’s®
2 dozen deviled eggs



Remove yolks from whites and place in bowl.

Mash yolks and blend in sour cream and mustard.

Spoon/pipe yolk mixture into egg white halves.

Top egg half with an asparagus tip, red onion, and radish. Sprinkle eggs with chives.

Arrange on platter.

Chill, covered.

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