Directions

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 inch of water above the eggs. Heat on high until water begins to boil (about 6 minutes), then cover. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute or an ice bath.
• Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, sour cream, Dijon mustard, salt and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.