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Place eggs and vinegar in a large saucepan. Cover with cold water. Bring water to a light boil. Reduce to simmer. Begin timing at this point. Cook eggs 12 minutes. Cool eggs in cold water. Slice cooled eggs lengthwise. In a small bowl using a fork, combine egg yolks, mayonnaise, sour cream, mustard, and relish. Spoon or pipe filling into egg whites. Sprinkle with pimento and parsley and dill.
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