For an easy, nutritious and always welcome appetizer, add these classic deviled eggs to your holiday or party menu.

Easy Classic Deviled Eggs

6 hard-cooked eggs, peeled
1/3 cup shredded cheddar cheese or taco-seasoned cheese (or cheese of your choice)
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons minced green onions

1. Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve whites.
2. Mash yolks with fork.
3. Add cheese, mayonnaise, sour cream and green onions; mix well.
4. Spoon or pipe1 heaping tablespoon yolk mixture into each egg white half.
5. Refrigerate, covered, to all flavors to blend.

Makes 12 servings.

Tip: Garnish eggs with chopped chives or minced green onions.

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.

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.

Nutritional Information Per Serving (1 serving): calories: 148; total fat: 12g; saturated fat: 4g; polyunsaturated fat: 3g; monounsaturated fat: 3g; cholesterol: 198mg; sodium: 187mg; carbohydrates: 3g; dietary fiber: 0g; protein: 8g; vitamin A: 438.6IU; vitamin D: 42.5IU; folate: 26.7mcg; calcium: 84.4mg; iron: 1.0mg; choline: 128.7mg;

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).