Foolproof Deviled Eggs

From Cook's Country. Can make up to 2 days ahead. Wrap peeled egg whites lightly with plastic wrap and place filling in zipper-lock bag. Refrigerate until ready to serve.

6 large eggs

2 tbsp mayonnaise

1 tbsp sour cream

1/2 tsp distilled white vinegar

1/2 tsp spicy brown mustard

1/4 tsp sugar

1/8 tsp salt

1/8 tsp pepper

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

Peel eggs and slice in half lengthwise. Transfer yolks to fine-mesh sieve and use spatula to press them through sieve and into bowl. Add remaining ingredients, masking mixture until smooth.

Arrange whites on serving platter and fill with yolk mixture, mounding filling about 1/2 inch above whites. Serve immediately. 

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