12 large eggs, hard-cooked, halved
30 mL FRENCH'S® Sweet Onion Mustard or FRENCH'S® Classic Yellow® Mustard
90 mL light sour cream
2 mL salt
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.