Remove yolks and transfer to the bowl of a food processor.
Add mayonnaise, sour cream, dijon mustard, cayenne and House Seasoning Blend.
Blend until creamy and smooth.
Stir in sweet pickle relish.
Transfer to a piping bag and fill egg white halves with filling.
Top with garnish of choice.
Notes
Older Eggs: Try using older eggs, as they peel better than fresh eggs.
Shortcut Tip: Buy pre-cooked eggs from the supermarket or grocery store.
Alternate Method: Cut the eggs in half through the middle, not longways, and cut a little off the bottom of the egg halves for a cup-shaped egg.
Toppers: Get creative with fresh dill, parsley, caviar, bacon, or a sprinkle of paprika.
No Food Processor: If you don't have a food processor, just mash egg yolks in a medium bowl to make the deviled egg mixture. Place mashed yolks into a pastry bag and pipe.
Extra Eggs: It's always a good idea to have some extra eggs in case the ones you have break while boiling.