Prep 30 mins
Cook 10 mins
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1⁄2 teaspoon distilled white vinegar
- 1⁄2 teaspoon spicy brown mustard (Gulden's)
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- Place the eggs in a medium saucepan; add water to cover by 1 inch, and bring to a boil over high heat.
- Remove the pan from the heat, cover, and let stand 10 minutes.
- Meanwhile, fill a medium bowl with 1 quart water and 1 dozen ice cubes.
- Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells.
- Transfer the eggs to the ice water with a slotted spoon and let cool 5 minutes.
- Peel the eggs and slice in half lengthwise; transfer the yolks to a fine-mesh sieve.
- Use a spatula to press the egg yolks through the sieve and into a bowl.
- Add the remaining ingredients, mashing the mixture against the side of the bowl until smooth.
- Arrange the whites on a serving platter.
- Add the egg yolk mixture to one corner of a large plastic storage bag and twist the bag to keep the filling in the corner.
- Snip off about 1/2 inch of the corner of the bag and squeeze the filling into the egg whites, mounding the filling just above the whites.
- Serve immediately (the deviled eggs can be made up to 2 days ahead; wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling in a zip-lock plastic bag, squeezing out all the air; refrigerate until ready to fill and serve).
Yummy!!! Made as written only topping with some fresh chopped chives. Wouldn't change a thing. Definately will make again. Thank you! Made for My 3 Chefs June 2012 tag game.