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Ingredients

• 12   hard-cooked eggs,* peeled
• 1/4 cup  mayonnaise or salad dressing
• 1/4 cup  dairy sour cream
• 2 to 3 teaspoons  Dijon-style mustard
• 2 tablespoons  snipped fresh parsley
• 2 tablespoons  snipped fresh dill or 1-1/2 teaspoons dried dillweed
• 2 tablespoons  snipped fresh chives or 1-1/2 teaspoons dried chives
•   Sea salt or salt
•   Fresh ground black pepper
•   Paprika or cayenne pepper (optional)

Description

This Appetizer Recipe Makes One Whole Egg Per Serving. For Traditional Deviled Eggs, Simply Cut In Half.

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