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Ingredients

• 12 hard-cooked eggs,* peeled
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup dairy sour cream
• 2 - 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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