Deviled Eggs

12 large egg, hard boiled
2 1/2 tablespoons apple cider vinegar
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons ground Dijon mustard
2 teaspoons salt
1/4 teaspoon fresh ground pepper
fresh herbs for garnish

1. Cut eggs in half lengthwise.
2. Scoop out yolks and place in medium bowl. 
3. Add vinegar, mayonnaise, sour cream, salt and pepper to egg yolks and stir to combine. 
4. Carefully spoon or pipe in yolk mixture evenly among 24 white egg halves. 
5. Garnish with fresh herbs or dried parsley. 

Deviled eggs are not just for Easter or brunch. They make a nice, easy, and sophisticated appetizer or protein loaded snack for the kids or mom. What I like about this recipe is its tangy flavor. It has a lot of zip thanks to the cider vinegar and Dijon mustard. They are also rather fun to just pop in your mouth whole like sushi.