Deviled Eggs

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Deviled Eggs

Ingredients:

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


Directions:

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.


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(Recipe adapted from Cook's Illustrated, April 2006)


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