Sponsor recipe courtesy of French’s®
Spring Veg Deviled Eggs
- Yield: 2 dozen deviled eggs
Ingredients
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
Directions
- 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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