These eggs are absolutely divine! The cream cheese and sour cream gives an extra bit of creaminess and the Genuinely Bahamian Spicy Mustard gives that kick to knock your socks off!
- 18 large eggs
- ½ cup Mayonnaise
- ½ cup Cream Cheese softened
- ¼ cup Sour Cream
- 1 tablespoon Genuinely Bahamian Spicy Mustard
- 1 teaspoon dill weed
- Salt and Pepper to taste
- Smoked Paprika
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peel under cold running water.Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl and mix with mayonnaise, cream cheese, sour cream, mustard, dill, salt, pepper and mash till smooth Fill mixture into a zip loc baggie. Cut the corner ½ inch and squeeze the yolk mixture into each egg half. Sprinkle with smoked paprika. ENJOY!!
- Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 9 minutes.