Herb Stuffed Deviled Eggs
From: Scubamare,TN
From Carolyn Forster, 11/30/95

1 dozen large eggs
1/4 c mayo
1/4 c sour cream
up to 1/4 c herbs (basil, dill, tarragon, marjoram, parsley) reserve 1/2 of herbs to sprinkle on top
1 tbsp Dijon mustard
1/2 tbsp white wine (or lemon juice)
salt & pepper

Place eggs in large saucepan. Cover with cold water. Heat to boil. Reduce heat and simmer eggs 10 minutes.

Place in colander to drain and place ice cubes to cover, for quick and easy shelling.

Peal eggs, slice in half vertically, place yolks in large bowl, and mash.

Stir in mayo, sour cream, 1/2 of herbs, mustards, white wine and salt and pepper.

Stuff eggs and sprinkle with remaining herbs.

If not using immediately, cover eggs and mixture tightly and store in refrigerator until time to stuff and serve.