Ingredients
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12 large eggs
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1/4 cup sour cream
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1/4 cup mayonnaise
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1 tbsp Dijon mustard
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2 tbsp sweet pickle relish
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1/3 cup finely shredded Cheddar cheese, plus more to garnish
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1 tbsp finely chopped chives, plus more to ganish
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1 tbsp finely chopped dill, plus more to garnish
Steps
1
Place the eggs in a large pot and add enough cold water to cover by 2 inches. Heat to a boil on high. Cover and remove from heat. Let stand 12 min. Drain and rinse with cold water until cool.
2
Peel eggs and cut in half crosswise. Remove yolks and place in medium bowl. Arrange whites on platter.
3
To bowl, add the sour cream, mayonnaise, and Dijon mustard. Mash yolks with a fork and mix until smooth. Stir in pickle relish, cheese, chives, and dill. Season with salt to taste.
4
Transfer mixture to resealable gallon-size bag. With kitchen shears, snip off corner of bag. Pipe mixture into cavities of egg whites. Garnish with more cheese, chives, and dill.
