1 dozen large eggs
1/2 cup light mayonnaise
2 tbsp. light sour cream
1 tbsp. minced shallots
1 tsp. celery salt
1/2 tsp. yellow mustard
1/4 cup chopped fresh chives

In a large sauce pot, combine eggs and enough water to cover. Over high heat, bring to boil. Remove from heat, cover. Let sit 15 minutes. Drain, rinse eggs in cold water. Place in ice cold water, let sit 10 minutes.

Peel eggs. Halve lengthwise and remove yolks. In bowl, using fork, lightly mash yolks. Stir in mayonnaise, sour cream, shallots, celery salt, mustard, and chives. Spoon yolk mix, 2 tablespoons each, into egg white halves. Garnish with fresh chives.

Submitted by: Sherry Monfils