A bit late for St. Patrick's Day, but in time for Easter.
Ingredients
12 large hard cooked eggs, peeled
2/3 cup sour cream
2 Tbsps. Dijon-style mustard
1 (4-oz.) can chopped green chiles, drained
Directions
Slice eggs in half lengthwise; remove egg yolks. Set egg white halves aside. Mash the egg yolks in a medium size bowl. Stir in all ingredients; mix well. Spoon about 1 rounded tablespoon egg yolk mixture into each egg white half. Cover; refrigerate for at least 1 hour. Garnish with fresh cilantro springs and paprika.
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