Classic Stuffed 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 paprika

Preparation

Step 1

Arrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and run cold water over eggs until cooled.

Gently tap eggs on counter to crack shells all over; 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. Using pastry bag fitted with 1 inch star tip, squeeze egg mixture into whites.

Sprinkle with paprika. Makes 24 servings.