Dilly Dilly Deviled Eggs

We have chickens now and I try and make deviled eggs every week for a snack or to take to meetings or parties. This is one I have worked on for a while. It's a big family favorite and a hit at events. I find the Dill Mustard at Walmart it is delicious in these eggs. If you can't find or don't have I like a coarse ground mustard too.

• Ready In: 45 mins
• Serves: 10
• Yields: 24 pieces

Ingredients

• 12  hard-boiled eggs
• 2  tablespoons mayonnaise
• 1  tablespoon sour cream
• 1  tablespoon  dill flavored mustard
• 2  tablespoons  dill pickle relish
• 1  pinch  salt and pepper
• 1  teaspoon pickle juice or 1  teaspoon red wine vinegar
• 1  tablespoon half-and-half or 1  tablespoon  cream
• 1  dash paprika (optional)
•  tiny whole dill pickle, sliced (optional)

Directions

1. Place your eggs in a large pot in cold water, Boil and peel. Everyone has a method they like to use to boil eggs.
2. Slice eggs in half, remove the yolks to a bowl. You can either mash the yolk with a fork or use a food processor.
3. Mix all the ingredients into the egg yolks. A hint to get a very creamy mixture is add just a tiny splash of half and half to the mixture I saw this on the Pioneer Woman's cooking show. It works great.
4. I like to slice the little tiny whole pickles in slices and use to garnish. Two per egg looks nice. Also a slight sprinkle of paprika if desired.