Prep 15 mins
Cook 25 mins
A fun twist on your standard deviled eggs, from Pillsbury. The original recipe says it serves twenty-four, but if my calculations are right, that means everyone gets half an egg. So, as my mom would say, it serves twenty-four if twelve aren't eating. Lol I've whittled it down to twelve servings, allowing for at least two deviled eggs (or should I say deviled egg halves?) per person. (Though I can eat at least four myself.) You can vary the dips--try dill, horseradish-bacon, or even taco. Yum! Any sour-cream based dip would probably work well. Enjoy...
- 12 eggs
- 1⁄2 cup purchased French onion dip (I use Giant Eagle brand because it tastes really "oniony")
- 1 tablespoon finely chopped fresh chives
- In Dutch oven or large saucepan, combine eggs and enough cold water to cover. Bring just to a boil. Reduce heat to medium low;cook 15 minutes. Drain; rinse with cold water to cool.
- Remove shells from eggs; halve lengthwise. Carefully remove yolks; place in medium bowl, Set white halves aside.
- Mash yolks with fork. Add dip and chives; mix well. Lightly spoon yolk mixture into egg white halves or pipe in using decorating bag. Refrigerate at least 1 hour or until serving time. Garnish as desired.