• 20 Min
  • Total 1 Hr 5 Min
  • Servings 12
    Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.
    by Betty Crocker Kitchens

    Ingredients

    • 6eggs
    • 3tablespoons fat-free sour cream
    • 3tablespoons creamy Dijon mustard
    • 1medium green onion, finely chopped (1 tablespoon)
    • 1/4teaspoon seasoned salt
    • Paprika

    Steps

    • 1
      In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
    • 2
      Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
    • 3
      Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.

    Tips from the Betty Crocker Kitchens

    • tip 1
      Cut a small piece off the bottom of the egg white halves before filling to keep them from slipping on the serving tray.
    • tip 2
      It’s super simple to take deviled eggs from plain to fancy–just use a pastry bag with a star tip to fill the egg white halves.

    Nutrition

    45 Calories, 3g Total Fat, 3g Protein, 1g Total Carbohydrate, 0g Sugars