Deviled Eggs

Who decided to call these things deviled eggs? They are, after all, almost heavenly. In an effort to spice up the deviled eggs we all love so much, I added some extra ingredients this year. We all love some mustard and mayo mixed with the hard-boiled egg yokes, but I wanted them a bit creamier and with added taste with no added crunch (I just hate it when they have pickle relish). So, I added a bit of sour cream to the mix along with some dill weed and celery seed for a little more kick. They were creamy and delicious especially once sprinkled with some paprika for even more color and variety. The best way I've found to fill the fragile whites: my cookie baller! You scoop out the mix and just drop it in place with no handling of the white itself, scraping a spoon with your finger, breaking the white at its thinnest point, etcetera. Little mess, big reward!

I hope you all had a wonderful Easter! :)