Classic Stuffed Eggs

Arrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and run cold water over eggs until cooled. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Gently tap eggs on counter to crack shells all over; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside.

Classic Stuffing: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Using pastry bag fitted with 1-inch (2.5 cm) star tip or using spoon, squeeze egg mixture into whites.

Garnish: Sprinkle with paprika.

Additional information : Variations
Smoked Salmon Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; 1/3 cup (75 mL) mayonnaise; 2 tbsp (25 mL) drained jarred horseradish; and 1/4 tsp (1 mL) each salt and pepper. Garnish each with small piece smoked salmon. Sprinkle with 1 tbsp (15 mL) chopped fresh chives.

Mexican-Style Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; cup (75 mL) sour cream; 3 tbsp (45 mL) mayonnaise; 1/2 tsp (2 mL) chili powder; and 1/4 tsp (1 mL) each salt and pepper.Garnish each with 1 pickled jalapeño pepper ring, rinsed and patted dry, and 1 fresh coriander leaf.

Russian-Style Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; cup (75 mL) mayonnaise; 2 tbsp (25 mL) green pickle relish; 1 tbsp (15 mL) capers, drained, rinsed and minced; 1-1/2 tsp (7 mL) Dijon mustard; and 1/4 tsp (1 mL) each salt and pepper.Garnish with 1 tbsp (15 mL) chopped fresh parsley.

Western-Style Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; cup (75 mL) mayonnaise; cup (75 mL) finely diced sweet green pepper; 1 green onion, minced; and 1/4 tsp (1 mL) each salt and pepper. Garnish each with 1 small piece crumbled cooked bacon.

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Source : Canadian Living Magazine: January 2009