Bedeviled Eggs Recipe
- 12 large hard-boiled eggs (see Tip)
- 1/4 cup fresh breadcrumbs (see Tip)
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh chives or scallions
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper to taste
- Paprika
- Cut eggs in half and scoop out yolks, reserving 6 for another use. Set aside the whites. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, chives (or scallions) and mustard. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter.
