Sour Cream & Mustard Infused Deviled Eggs

1. Cook the Eggs

Place 12 large eggs in a large saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat, cover the pot, and let the eggs sit for 15 minutes. This gentle cooking process ensures that the eggs are firm yet easy to peel. Transfer the eggs to a bowl of ice-cold water to cool them down quickly and stop the cooking process.

2. Peel and Slice the Eggs

Once the eggs are completely cool, gently tap each egg on the countertop to crack the shell, then peel them under cold running water. Pat the peeled eggs dry with paper towels and slice each one in half lengthwise.

3. Prepare the Filling

Carefully scoop out the yolks with a small spoon and place them in a small bowl, setting the egg whites aside on a plate. Mash the egg yolks with a fork until they are crumbly and fine. Add ½ cup of mayonnaise, ¼ cup of sour cream, and 1 tablespoon of ground mustard to the yolks. Season with a pinch of pink salt and freshly ground black pepper. Mix everything together until the mixture is smooth and creamy, ensuring there are no lumps of yolk left.

4. Fill the Egg Whites

Using a small spoon or a cake-decorating bag, fill each egg white half with the yolk mixture. For a polished and visually appealing presentation, piping the mixture into the egg whites is ideal.

5. Garnish and Serve

Finally, sprinkle the tops with 1 teaspoon of paprika for a touch of color and a hint of smoky flavor.