Three-Herb Deviled Eggs

• 12 hard-cooked eggs, peeled
• 14 cup mayonnaise
• 14 cup sour cream
• 2 -3 teaspoons dijon-style mustard
• 2 tablespoons fresh parsley, snipped
• 2 tablespoons fresh dill, snipped or 1 12 teaspoons dried dill weed
• 2 tablespoons fresh chives, snipped or 1 12 teaspoons dried chives
• sea salt, to taste
• fresh ground black pepper, to taste
• paprika (optional) or cayenne pepper (optional)

1. Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon.
2. Cut a small thin slice off the rounded bottoms so eggs will sit flat.
3. (Set aside tops for another use.
4. ).
5. Place yolks in a bowl; mash with a fork.
6. Add mayonnaise, sour cream and mustard, mix well.
7. Stir in parsley, dill and chives.
8. Season to taste with salt and black pepper.
9. Gently stuff egg yolk mixture into egg bottoms.
10. Sprinkle tops with paprika or cayenne if desired.

eggs, mayonnaise, sour cream, mustard, fresh parsley, fresh dill, fresh chives, salt, fresh ground black pepper, paprika

Taken from www.food.com/recipe/three-herb-deviled-eggs-503066 (may not work)