reduced fat shredded cheese with taco seasoning or cheddar cheese
green onions with tops, minced
additional minced green onions (optional)
pimento strips or parsley leaves (optional)
Cut eggs in half lengthwise. Remove yolks.* Set whites aside. Mash yolks with fork. Stir in sour cream, cheese and 3 tablespoons onions. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half. Garnish with additional onions and pimiento, if desired. Chill to blend flavors.
* Quick-and-easy method: Cut eggs in half lengthwise. Remove yolks and place in 1-quart plastic food-storage bag. Set whites aside. Add sour cream, cheese and 3 tablespoons onions. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended. Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently from the top, fill reserved whites with yolk mixture. Garnish and chill as above.