DIRECTIONS:

1. Remove 12 eggs from the refrigerator and allow them to reach room temperature (usually takes 1 hour). This will prevent the eggs from cracking due to the shock of going from cold to hot.
2. Fill a medium-sized pot 2/3 with water and bring to a boil.
3. Gently place the room-temperature eggs in the boiling water. Use a spider or mesh strainer to lower the eggs into the water and to avoid splattering hot water on yourself.
4. Bring the water back to a boil and then lower the temperature to a simmer (low). Simmer for 12 minutes.
5. Use a strainer to remove the eggs from the hot water and place in an ice bath (a bowl with water and ice). This will stop the cooking process and allow the eggs to be easily peeled.
6. Crack the cooled eggs, run under cool water, and peel.
7. Place the peeled eggs on a dry kitchen towel to dry.
8. Slice the eggs in half lengthwise. Remove the yolks and place them into a medium-sized bowl. Place the halves on a platter. I recommend buying a special deviled egg platter if you are serving the eggs at a party. These platters have an indention for each egg to help keep them in place. Has anyone ever had a sliding deviled egg incident in the past?
9. Mash the yolks into a fine crumb with a fork. Add mayo, sour cream, sea salt, white pepper, mustard, and dill pickle juice and mash out all the lumps with the back of a spoon.
10. Fold down a pastry bag and fill it with the yolk mixture using a spatula. No tip is required. Unfold the bag and twist it closed. Squeeze the mixture evenly into the egg white halves. Sprinkle the tops with chili pepper flakes and parsley and delicately drizzle with roasted pepper oil. Oh, so good!