INGREDIENTS

1 dozen eggs, hard boiled, peeled and cut in half, lengthwise
2 tsp white balsamic vinegar (I did not have and still tasted GREAT)
1/3 cup homemade mayonnaise or top quality store-bought
1/4 cup sour cream
1 Tbl pickle relish
1/2 tsp salt
1 Tbl Creole mustard
2 tsp yellow mustard
1/8 tsp white pepper
1/8 tsp garlic powder
Paprika and fresh parsley to garnish (optional)

INSTRUCTIONS

Yield: 24 eggs

1. Remove the yolks from the hard-boiled eggs and place them in a mixing bow

2. Add the rest of the ingredients and beat with an electric mixer until smooth.

3. Use a pastry bag to fill the egg whites with the yolk mixture. Sprinkle with the paprika and fresh parsley.

4. To peel hard-boiled eggs, gently crack the eggs in a few places and drop them into a bowl of cold water.

5. Let them rest for at least thirty minutes.

6. When removed, the shells will drop right off.