Dilly Dilly Deviled Eggs

• 12 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon dill flavored mustard
• 2 tablespoons dill pickle relish
• 1 pinch salt and pepper
• 1 teaspoon pickle juice or 1 teaspoon red wine vinegar
• 1 tablespoon half-and-half or 1 tablespoon cream
• 1 dash paprika (optional)
• tiny whole dill pickle, sliced (optional)

1. Place your eggs in a large pot in cold water, Boil and peel. Everyone has a method they like to use to boil eggs.
2. Slice eggs in half, remove the yolks to a bowl. You can either mash the yolk with a fork or use a food processor.
3. Mix all the ingredients into the egg yolks. A hint to get a very creamy mixture is add just a tiny splash of half and half to the mixture I saw this on the Pioneer Woman's cooking show. It works great.
4. I like to slice the little tiny whole pickles in slices and use to garnish. Two per egg looks nice. Also a slight sprinkle of paprika if desired.

eggs, mayonnaise, sour cream, dill, dill pickle, salt, pickle juice, cream, paprika, dill pickle

Taken from www.food.com/recipe/dilly-dilly-deviled-eggs-534523 (may not work)