Sponsor recipe courtesy of French’s®

Spring Veg Deviled Eggs

Getting reviews...
  • Yield: 2 dozen deviled eggs



  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.