Step 1: Boil the Eggs
Place the eggs in a large pot and cover with cold water by about an inch.
Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot.
Let the eggs sit in the hot water for 12 minutes.
Transfer immediately to an ice bath to cool completely, then peel.

Step 2: Slice and Remove Yolks
Slice the cooled, peeled eggs in half lengthwise.
Carefully remove the yolks and place them in a mixing bowl.
Set the whites aside on a serving platter.

Step 3: Prepare the Filling
Mash the yolks thoroughly with a fork until fine and crumbly.
Add mayonnaise, sour cream, mustard, sweet pickle relish, vinegar, sugar, salt, pepper, and garlic powder.
Mix until very smooth and creamy. For extra smoothness, you can use a hand mixer.

Step 4: Fill the Egg Whites
Use a spoon or transfer the filling into a piping bag for a cleaner look.
Pipe or spoon the yolk mixture back into the egg white halves, filling each generously.

Step 5: Garnish the Deviled Eggs
Sprinkle a little paprika over the top of the filled eggs for color and flavor.
Add chopped fresh chives or parsley if desired for a fresh, beautiful finish.

Step 6: Chill and Serve
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Serve chilled and enjoy these luxurious little bites!