Sponsor recipe courtesy of French’s®
Sponsor recipe courtesy of French’s®
Watch how to make this recipe.
Spring Veg Deviled Eggs
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- Yield: 2 dozen deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 47
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 94 mg
- Sodium
- 49 mg
- Yield: 2 dozen deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 47
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 94 mg
- Sodium
- 49 mg
Ingredients
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.
