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Deviled Eggs
12 eggs
3 TB mayonnaise
1-2 TB sour cream
2 tsp yellow mustard
1 tsp dijon mustard
1 tsp horseradish
Tabasco sauce
Salt and pepper to taste
Paprika
White vinegar
Place eggs in a saucepan with a few splashes of vinegar and cover with cold water (vinegar will make peeling eggs easier). Bring to boil for 12 minutes. Remove eggs and cool under water and ice. Peel eggs under cold running water. Slice eggs in half lengthwise and separate egg yolks into bowl. Add mayo, mustards, horseradish, a few dashes of tabasco if you like heat, and salt and pepper to taste. Blend ingredients together with electric hand mixer until smooth. Place mixture in large ziplock bag, cut small bottom corner of bag off. Pipe the yolk mixture back into each egg. Dust tops with paprika. Refrigerate and serve cold.
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