12 large eggs
¾ C mayonnaise
2 T sour cream
1 T white vinegar
1 t dry mustard
1 1/2 t Worcestershire
Dash of pepper and pinch of salt
Fill a large pot with enough water to cover the eggs. Bring to a rapid boil. Carefully place eggs in boiling water. When water returns to a boil, cook for 11 minutes (see our cooking chart for specific times). Immediately remove from heat and place eggs in an ice bath.
Shell eggs with your NEGG™ and cut in half lengthwise. Take out yolks being careful not to break the whites. Press yolks through a sieve or place in a food processor and pulse until it resembles a fine powder. Add remaining ingredients. Mix with fork until smooth and fluffy.
Lightly mound yolk mixture in egg white halves. Garnish with parsley sprig, paprika or caviar. To kick them up, you can add your favorite ingredient – shrimp, pickles, smoked salmon, black olives, bacon – the list is endless!