Sponsor recipe courtesy of French’s®

Spring Veg Deviled Eggs

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  • Yield: 2 dozen deviled eggs
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12 large hard cooked eggs

6 Tbsp. light sour cream

2 Tbsp French's® Dijon Mustard

1/4 red onion, diced

24 slices fresh radish

24 asparagus tips

Chopped chives, for garnish


  1. Remove yolks from whites and place in bowl.
  2. Mash yolks and blend in sour cream and mustard.
  3. Spoon/pipe yolk mixture into egg white halves.
  4. Top egg half with an asparagus tip, red onion, and radish. Sprinkle eggs with chives.
  5. Arrange on platter.
  6. Chill, covered.