Classic Devilish Eggs Recipes

6 large eggs
2 Tbsp mayonnaise
1 Tbsp sour cream
1/2 tsp white or apple cider vinegar
1/2 tsp spicy brown mustard
1/8 tsp kosher salt
1/8 tsp pepper

Prepare hard-boiled eggs: Place eggs in large saucepan filled with cold water. Be sure the water is well up over the eggs. Bring to a full boil, then remove pot from heat, cover pot, and set timer for 13 minutes.

Meanwhile, fill a bowl with ice and water. When timer goes off, IMMEDIATELY spoon the eggs out into the ice bath and let sit for several minutes until they are cold. Peel eggs by hitting once on the fat end, then rolling around until the shell is entirely cracked. Begin peeling from the fat end down. Rinse and dry the eggs thoroughly.

Prepare the deviled eggs: Cut the eggs in half lengthwise (from north pole to south pole). Carefully remove the yolks to a bowl, setting the egg whites aside on a plater.

Into the bowl with the yolks, add the remainining ingredients, mashing together until smooth. Taste and adjust seasoning.

Spoon the yolk mixture into the hollows in the whites.

Garnish with fresh dill or parsley sprigs.

Cover with plastic wrap and refrigerate until ready to serve.

This recipe makes 12 deviled egg halves. Boil 12 eggs and double the ingredients for larger gatherings.

To keep the eggs from sliding around a plater or plate for serving, cover a platter (with sides) with a layer of dried lentils or other small bean. This makes a pretty presentation and the eggs stay put.