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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Deviled Eggs


1 dozen Eggs, hard-boiled, peeled, and cut in half
2 tsp. White balsamic vinegar
⅓ cup Mayonnaise
¼ cup Sour cream
1 ½ tsp Salt
2 Tbsp Yellow mustard
Pinch of white pepper
⅛ tsp Garlic, granulated
Paprika and sweet pickled relish to garnish (optional)


Remove the yolks from the hard cooked eggs and place in a mixing bowl. Add all ingredients and beat with an electric mixer until smooth. Use a pastry bag to fill the egg whites. Sprinkle with paprika and place a tiny amount of sweet pickle relish on the eggs. Makes 24 halves

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