Louella's Deviled Eggs
|Hard-cooked eggs||6 Large, peeled|
|Mayonnaise||2 Tablespoon (Hellmanns)|
|Sour cream||2 Tablespoon|
|Apple cider vinegar||1 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Paprika||1 Teaspoon (For Garnish)|
Slice the eggs in half lengthwise and carefully remove the yolks.
In a small bowl, use a fork to mash the egg yolks with the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
Spoon the filling back into the egg white halves.
You can also spoon the filling into a sandwich size zip-top bag, cut a small opening in one corner of the bag, and pipe the filling into the egg white halves.
Refrigerate until ready to serve, garnish with a sprinkle of paprika, and serve on a deviled egg plate.