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.
Cut a small piece off the bottom of the egg white halves before filling to keep them from slipping on the serving tray.
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.
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