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Steps
1
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.
2
Remove shells from eggs; halve lengthwise. Carefully remove yolks; place in medium bowl. Set white halves aside.
3
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.
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Give your deviled eggs a different taste by using another sour cream dip such as Bermuda onion in place of the French onion dip. For another flavor twist, try dill dip, horseradish-bacon dip or taco dip.
To peel hard-cooked eggs, crack them by tapping them gently in two or three places and place them in a pan of cold water. This allows cold water to penetrate and to shrink the egg from its membrane for easier pealing. The quick cooling also minimizes yolk discoloration.
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Nutrition Facts
Serving Size:1 Serving
Calories
40
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
105mg
35%
Sodium
65mg
3%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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