Recipe: French's Deviled Eggs (using sour cream and mustard)
Appetizers and SnacksFRENCH'S DEVILED EGGS
6 large eggs, hard-cooked, halved lengthwise
3 tbsp. light sour cream
1 tbsp. French's Classic Yellow Mustard
1/4 tsp. salt
paprika or finely minced fresh parsley (optional, for garnish0
Remove yolks from whites and place in bowl; set the whites aside.
Mash yolks and blend in sour cream, mustard and salt.
Spoon yolk mixture into egg white halves. Arrange on lettuce-lined platter.
Chill, covered. Sprinkle with paprika or minced parsley, if desired.
Make 12 servings
Source: French's
6 large eggs, hard-cooked, halved lengthwise
3 tbsp. light sour cream
1 tbsp. French's Classic Yellow Mustard
1/4 tsp. salt
paprika or finely minced fresh parsley (optional, for garnish0
Remove yolks from whites and place in bowl; set the whites aside.
Mash yolks and blend in sour cream, mustard and salt.
Spoon yolk mixture into egg white halves. Arrange on lettuce-lined platter.
Chill, covered. Sprinkle with paprika or minced parsley, if desired.
Make 12 servings
Source: French's
MsgID: 3151694
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-09 and 10-10-09 Recipe Swap - Assorte...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-09 and 10-10-09 Recipe Swap - Assorte...
Board: Daily Recipe Swap at Recipelink.com
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