The day before, store your eggs on their sides in the carton. This little hack helps center the yolks because symmetry is everything.

When ready to cook, bring water to a full boil in a pot fitted with a steamer basket. Carefully lower the eggs into the basket (think gentle spa day, not a chaotic pool party).

Cover tightly and steam on high for 12 minutes. Then, transfer the eggs to an ice bath to cool completely. Shocking, I know, but it’s the best way to avoid that unappetizing gray yolk ring.

Slice the cooled eggs in half lengthwise with a sharp knife. Precision is key here—no wonky cuts, okay?

Gently scoop out the yolks with a teaspoon and place them in a mixing bowl. Set the whites aside on your deviled egg platter like the little boats they are, waiting to be filled.

To the yolks, add cream cheese, sour cream, Dijon mustard, onion, dill, Tabasco, Worcestershire, salt, and pepper. Use a hand mixer to beat everything into a smooth, creamy concoction.

Add half and half, one tablespoon at a time, until the filling reaches your desired consistency. You’re aiming for silky, not soupy. Taste and adjust seasoning because perfection takes a little tweaking.

Spoon or pipe the yolk mixture into the egg white halves. If you’re using a piping bag, prepare to feel like a Food Network star. If not, a spoon works too (no judgment here).

Garnish with paprika, cayenne, green chile powder, or a sprinkle of green onion. Go wild—it’s your masterpiece!