Max's Classic Devilled Eggs

12 large Hard Boiled Egg
4 tsp Silver Spring Whole Grain Mustard
5 tbsp Daisy Brand - Sour Cream Pure & Natural
2 tbsp Dukes Mayonnaise
2 tsp Colman's Dry Mustard
1 oz Trader Joe's Cornichons Pickles (5 cornichons / 1 oz / 28g) (by GARBLEDEEGOOK)
28 gram(s) Pickles, Mt. Olive Bread & Butter Chips (6 pickels, 1oz)
4 tsp President's Choice Prepared Dijon Mustard
1 tsp Kosher Salt (by 65PLUS1)
2 tsp Paprika, Hungarian - Frontier 3/15 (by ALILDUCKLING)

Don't overcook your eggs. How long to cook depends on the age of the eggs and which cooking technique you use. Add an extra egg as a test egg*. Fish it out a little early, cool quickly and cut open. Runny or gummy = undercooked for deviled egg purposes, but still delicious; chalky or green-tinged = overcooked, but not poisonous. *Eat test egg

Start with the best organic, pasture raised eggs and don't overcook - the rest is Level 1 easy. Happy Egg Heritage Breed eggs and Vital Farms eggs are two great choices.

Cook to hard boil, without overcooking
Immediately soak in ice water to cool eggs down thoroughly
Peel eggs
Slice in half longways
Scoop yolks into a large bowl
Mince sour and sweet pickles, add to bowl
Add all other ingredients except paprika
With a fork, mix well until blended and yolks are completely broken down (i.e. no lumps)

Spoon or pipe mixture into egg whites
Sprinkle with paprika
Chill for at least 1/2 hour- keep chilled until serving

Serving Size: Makes 24 pieces/ 12 servings of 2 pieces