Deviled eggs with chili pepper

Ingredients:

Deviled eggs

• 12 large eggs
• 1/3 cup mayonnaise
• 2 teaspoons sour cream
• 2 teaspoons Dijon mustard
• 2 tsp sweet relish (vegetable caviar)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp chili powder
• 1/8 teaspoon coarse salt
• 1/8 tsp freshly ground black pepper

Topping

• 0.5 cup crushed corn chips
• 0.5 tbsp. grated yellow cheddar
• 0.5 tsp chili powder
• 1/4 cup fresh parsley, finely chopped

Preparation:

1. Deviled eggs:
   
   Place the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Cook for 1 minute, cover, and remove from heat. Let sit for 17 minutes, then drain and transfer the eggs to ice water.
2. When the eggs have cooled, peel them and cut them in half lengthwise.
3. Place the yolks in a medium bowl and mash with a fork until smooth. Add the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt, and pepper and mash well. Spoon the filling (or use a pastry bag) into each egg white half.
4. Topping:
   
   Top deviled eggs with crushed corn chips and cheddar. Sprinkle with chili powder and parsley.