Deviled Eggs with a Twist
  • 12 hard cooked eggs, peeled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup sweet pickle relish, drained
  • 2 tsp. prepared mustard
  • 1 tsp. salt
  1. Cut eggs in half lengthwise. Scoop out yolks and pass through a sieve into a medium sized mixing bowl. Remove two tablespoonfuls and set aside. Combine remaining yolks with mayonnaise, sour cream, relish, mustard and salt. Mix until smooth and creamy. Cover and chill egg whites, reserved yolks and yolk mixture. When chilled, fill hollow of each egg white with the yolk mixture, sprinkle with the reserved yolks and serve. Garnish with parsley if desired.