Dijon Deviled Eggs Recipe
Our Dijon Deviled Eggs Recipe is amazing! Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.
Ingredients for Dijon Deviled Eggs Recipe
6 eggs
3 tablespoons fat-free sour cream
3 tablespoons creamy Dijon mustard
1 medium green onion, finely chopped (1 tablespoon)
1/4 teaspoon seasoned salt
Paprika
In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.
Cut a small piece off the bottom of the egg white halves before filling to keep them from slipping on the serving tray.
It’s super simple to take deviled eggs from plain to fancy–just use a pastry bag with a star tip to fill the egg white halves.
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WARNING: This product extends the time to handle hot objects. It is NOT permanent protection against fire or heat. Do not use this glove with steam or while glove is wet. Can result in injury if not used accordingly to instructions.
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