Green Chile Deviled Eggs
Perfect for St. Patrick's Day or a great way to use up some of your Easter eggs.
- 12 large hard cooked eggs, peeled
- 2/3 cup sour cream
- 2 Tbsp. Dijon-style mustard
- 1 (4 oz.) can chopped green chilies, drained
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. Makes 24 appetizers.
By Connie from Oden, AR
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