1 dozen peeled hard-boiled eggs
1/2 cup mayonnaise
1 tablespoon fresh chopped parsley
2 tablespoons sour cream
1 teaspoon spicy brown mustard
1/8 teaspoon salt
In a large saucepan, place eggs in pan and cover with 2 inches cool water. Heat to a boil. Once water starts to boil, reduce heat to a simmer for 1 minute. After a minute, remove pan from heat, cover and let sit for up to 15 minutes. Peel and discard egg shells.
Slice the peeled eggs in half lengthwise and remove the yolks. In a mixing bowl, use a fork to mash the yolks together with mayonnaise, parsley, sour cream, spicy brown mustard. Salt to taste. Spoon the mixture into the egg white halves and chill until serving (at least one hour).