Classic Devilled Eggs

By KeyIngredient

Ingredients

• 12 eggs
• 1/4 cup mayonnaise
• 3 tbsp sour cream
• 1/4 tsp dry mustard
• 1/4 tsp each salt and pepper
• 1/4 tsp sweet paprika

Preparation

Step 1

Arrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and chill under cold water. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside.

Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Spoon into pastry bag fitted with 1-inch (2.5 cm) star tip; pipe into egg whites. (Alternatively, spoon filling into egg whites.)

Sprinkle with paprika.