Yield: 1 dozen filled halves
Prep Time: 30 minutes
Total Time: 30 minutes
6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
½ teaspoon distilled white vinegar
½ teaspoon spicy brown mustard
¼ teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
2. Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.
3. Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (I put the yolk mixture into a sandwich baggie and snipped off the end and piped it in that way. You could also use a nice decorating tip with a piping bag, or just a good ol' spoon. Whatever floats your boat!) Serve immediately.
Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.
(Recipe adapted from Cook's Illustrated, April 2006)