Deviled Eggs

We have hard boiled eggs from Easter and this year I am determined not to throw them out. So since Don is the only person in the house who will eat eggs I asked what he wanted me to make with the eggs. He asked for deviled eggs and egg salad so today I am featuring the deviled eggs. The recipe comes from Cook's Country April/May 2009 issue. He really liked the eggs and has requested a few more be made.

6 large eggs, hardboiled
2 tablespoons mayo
1 tablespoon sour cream
1/2 teaspoon white vinegar
1/2 teaspoon spicy brown mustard
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Peel eggs and halve lengthwise. Transfer yolks to fine mesh sieve set over a medium bowl. Using spatula, press yolks through the sieve into bowl. Stir in remaining ingredients until smooth.

Arrange whites on serving platter. Divide yolk mixture among whites. Egg white halves and filling mixture can be refrigerated separately for 2 days. I sprinkled the tops with paprika.