Ever-so-Easy Deviled Eggs
|1/3 cups||reduced fat sour cream|
|1/3 cups||reduced fat shredded cheese with taco seasoning or cheddar cheese|
|3 tablespoons||green onions with tops, minced|
|to taste||additional minced green onions (optional)|
|to taste||pimento strips or parsley leaves (optional)|
- Cut eggs in half lengthwise. Remove yolks.* Set whites aside. Mash yolks with fork. Stir in sour cream, cheese and 3 tablespoons onions. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half. Garnish with additional onions and pimiento, if desired. Chill to blend flavors.
- * Quick-and-easy method: Cut eggs in half lengthwise. Remove yolks and place in 1-quart plastic food-storage bag. Set whites aside. Add sour cream, cheese and 3 tablespoons onions. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended. Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently from the top, fill reserved whites with yolk mixture. Garnish and chill as above.