Since we raise chickens we get quite a few eggs. This is one of my favorite recipes for them. Deviled eggs are simple, yet with a few small additions such as vinegar, mustard and sugar, they can be amazing. I hope you enjoy!
Makes 1 dozen
6 large eggs
2 Tablespoons mayonnaise
1 Tablespoon sour cream
1/2 teaspoon white vinegar
1/2 teaspoon mustard (dijon, course or spicy brown all work well)
1/4 teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon pepper
Cook the eggs. **If you're using farm fresh eggs the best way I've found to make peeling the cooked egg easy, is to keep the egg refrigerated until the water is boiling. Add the eggs, carefully, to the boiling water and continue.** (I boil mine on a soft boil, covered by 1 inch of water, for 5 minutes, remove from heat and let sit another 10 minutes - you can use your preferred method). Cool cooked eggs in cold water or an ice bath to cool.
Crack and peel the eggs. Halve each egg lengthwise and transfer the yolks to a medium-size bowl. Using a fork, lightly mash the yolks. Stir the remaining ingredients into the yolks. Fill the 12 halves with the yolk mixture.
Serve immediately or store in the refrigerator until serving.
**great additions are chopped fresh parsley, chives, tarragon or chervil**