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Sponsor recipe courtesy of French’s®

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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.

My Private Notes

Name: 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