1. In large saucepot, combine eggs and enough water to cover. Over high heat, bring to boil. Remove from heat; cover. Let sit 15 minutes. Drain; rinse eggs in cold water. Place in ice-cold water; let sit 10 minutes, or until cool.
2. Peel eggs. Halve lengthwise and remove yolks. In bowl, using fork, lightly mash yolks. Stir in mayonnaise, sour cream, shallots, celery salt, mustard and chives. Season with salt and black pepper, if desired.
3. Spoon yolk mixture into pastry bag fitted with star tip. Pipe 1 Tbs. mixture into each egg-white half. Garnish with fresh chives, if desired. Chill until ready to serve.
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