Easy Classic Deviled Eggs

Easy Classic Deviled Eggs are always a crowd favorite and are the perfect finger food appetizer for picnics, cookouts and holidays.


Prep Time: 20 Mins

Makes: 6 Servings





  cup shredded taco-seasoned cheese OR Cheddar cheese


  cup mayonnaise


  cup sour cream


  Tbsp. minced green onions


  1. CUT eggs lengthwise in half.  REMOVE yolks to small bowl.  RESERVE whites.
  2. MASH yolks with fork.  ADD cheese, mayonnaise, sour cream and green onions; mix well.
  3. SPOON 1 heaping Tbsp. yolk mixture into each egg white half. REFRIGERATE, covered, to blend flavors.
  4. Garnish eggs with chopped chives or minced green onions.

Pro Tips

  • No-mess method:  Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag.  Press out air and seal bag.  Press and roll bag with hand until mixture is well blended.  Push filling toward bottom corner of bag.  Snip off about 1/2-inch of corner.  Squeeze yolk mixture from bag into egg whites.
  • Picnic or tailgate tip:  Prepare filling in plastic bag, as above.  Carry whites and yolk mixture separately in cooler.  Fill eggs on the spot, pressing filling out of snipped corner of bag.

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