Yield: 12 eggs

Prep Time: 25 minutes

12 large eggs, hard-cooked, halved
30 ml French's^® Classic Yellow^® Sweet Mustard
90 ml light sour cream
2 ml salt

Preparation Method

• REMOVE yolks from whites and place in bowl.
• MASH yolks and blend in sour cream, mustard and salt.
• SPOON yolk mixture into egg white halves. Arrange on lettuce-lined platter.
• CHILL, covered. Sprinkle with paprika or minced parsley, if desired.