Basic Deviled Eggs

By allie5jones

Ingredients

• 6 large eggs
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1/2 tsp distilled white vinegar
• 1/2 tsp spicy brown mustard
• 1/4 tsp sugar
• 1/8 tsp salt
• 1/8 tsp pepper

Details

Servings 1

Preparation

Step 1

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove 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.
Peel eggs and slice in half lengthwise. Transfer yolks to fine-mesh sieve and use spatula to press them through sieve and into bowl. Add remaining ingredients, masking mixture until smooth.
Arrange whites on serving platter and fill with yolk mixture, mounding filling about 1/2 inch above whites. Serve immediately.

*Herbed - replace white vinegar and mustard with 1/2 tsp. Dijon mustard. Add 2 tsp. each tarragon, fresh parsley, fresh chives, and fresh chervil.

*Blue cheese - replace vinegar and brown mustard with 1/2 tsp. Dijon mustard. Increase pepper to 1/4 tsp. and stir 1/4 cup crumbled blue cheese into remaining ingredients.