Makes 2 dozen

12 hard boiled eggs
1⁄4 cup sour cream
1⁄4 cup mayonnaise
1 Tbs. mustard
2 Tbs. chopped flat leaf parsley
Sweet Hungarian paprika

Peel the eggs, cut them into halves lengthwise and scoop out the yolks. Mash the yolks with the sour cream, mayonnaise and mustard until smooth. Stir in the parsley. Spoon the mixture into a pastry bag fitted with a large star tip, and pipe about a tablespoon into each white. Sprinkle each egg with a little paprika. Serve at room temperature.
(Rebecca Ets-Hokin)