ONION DIP DEVILED EGGS

ONION DIP DEVILED EGGS 8 eggs 1/2 cup light sour cream and onion dip 1 tsp. mustard 1/4 tsp. each, salt and pepper 2 tbsp. chopped fresh chives 1 tbsp. chopped fresh parsley 1/8 tsp. paprika In a pot, over high heat, cover eggs with 1 inch of water and bring to a boil. Cover, remove from heat. Let stand 15 minutes. Drain. Cover eggs with cold water. When eggs are cool, peel and halve lengthwise. Transfer yolks to a bowl, reserve egg whites. Mash yolks with dip, mustard, salt and pepper until smooth. Stir in chopped chives and parsley. Spoon mix into egg whites. Sprinkle with paprika.