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Foolproof Deviled Eggs

To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Makes 1 dozen filled halves

6 large eggs

2 tablespoons mayonnaise

1 tablespoon sour cream

1/2 teaspoon distilled white vinegar

1/2 teaspoon spicy brown mustard (such as Gulden's)

1/4 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon pepper

1. 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.

2. 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, mashing mixture against sides of bowl until smooth.

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

How to fill deviled eggs

Getting the filling into the cooked egg white can be a messy ordeal. A pastry bag fitted with a large star tip makes beautiful deviled eggs, but who has this sort of equipment at home? We found that you can "pipe" the filling through a large plastic storage bag. Force the egg yolk mixture into one corner of the bag, and twist the bag to keep the filling in the corner. Using scissors, snip off about 1/2 inch of the corner of the bag. Squeeze the bag to pipe the filling through the hole into the egg whites.

Make Ahead

You can make the deviled eggs up to 2 days in advance. Wrap the peeled egg-white halves tightly with a double layer of plastic wrap, and place the filling in a zipper-lock plastic bag (squeezing out all the air). Refrigerate until ready to fill and serve.

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