- 12 cold large eggs
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbsp Dijon mustard
- 1/2 tsp ground cayenne
- Snipped fresh chives
- Salt and freshly ground white pepper
Fill a large saucepan with water and bring to a boil. Using a slotted spoon, carefully lower each egg into boiling water. Bring water back to a boil, reduce heat to low, cover, and let cook, until yolks are hard-cooked, 12 minutes.
Fill a large bowl with ice water. Using a slotted spoon, transfer each egg to ice water. Let sit for 15 minutes.
Crack 1 egg several times on a hard work surface. Under running water, carefully peel shell from egg. Transfer egg to a plate or cutting board lined with a paper towel. Repeat with remaining eggs. Using a chef’s knife, slice each egg in half horizontally.
Using a teaspoon, carefully scoop out each yolk half and transfer to a small bowl. Add mayonnaise, sour cream, mustard, cayenne, salt and pepper and, using a fork or potato masher, smash yolks into mixture until smooth. Using a spatula, transfer mixture to a disposable piping bag or resealable plastic bag. Snip off one corner of the plastic bag and pipe yolk-mayonnaise mixture into each egg white half. Garnish with chives.