Appetizer
Easy Classic Deviled Eggs
Whether you're hosting a gathering or need a quick snack, these creamy, tangy bites are always a hit.
For the cost of just one carton of eggs, you can create 24 delicious deviled eggs — the perfect way to stretch your holiday budget without sacrificing flavor!
Ingredients
- 6 Large Rosemary Farm Eggs - hard boiled and peeled
- 1/3 cup shredded taco-seasoned cheese or Cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 Tbsp minced green onions
Instructions
- Cut eggs lengthwise in half. Remove yolks to small bowl.
- Mash yolks with fork. Add cheese, mayonnaise, sour cream and green onions; mix well.
- Spoon 1 heaping Tbsp. yolk mixture into each egg white half. Refrigerate, covered, to blend flavors
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately.
Tips:
No-mess method: Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze yolk mixture from bag into egg whites.
Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag. Use a pastry bag to pipe mixture into cooked egg halves.
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