Angeled Eggs

6 eggs
2 teaspoons mayonnaise
2 teaspoons sour cream
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon hot sauce
1 teaspoon vinegar
2-4 slices sweet pickles finely minced
2 tablespoons melted butter
2 tablespoons panko bread crumbs
2 tablespoons finely grated parmesan cheese

Preheat oven to 350°F.
Put 6 eggs in a small pot with COLD water, 1 teaspoon of vinegar and 1 teaspoon of salt. Be sure to add enough water to cover the eggs completely 1 - 2 inches. Bring to a boil over high heat. When the water begins to boil, lower heat to medium and cook eggs for 12-15 minutes.
When done, cool the eggs with cold water. Peel eggs and discard shells. Be sure to rinse eggs with warm water to make sure the peel is completely removed. (Note- use older eggs for boiling instead of fresh eggs.- Older eggs will peel much easier.) After peeling, use a sharp chef knife lightly coated with oil, and cut the egg in half, lengthwise. Carefully remove the yoke with a spoon and put into a bowl. Place egg whites on top of a bakers rack set in a shallow baking sheet. Combine egg yolks with mayonnaise, sour cream, salt, pepper, garlic powder, hot sauce and finely minced sweet pickles. Mix or put in a food processor and pulse for a cream consistency. Use either a spoon or a pastry bag to refill the egg whites. Once all of the egg yolk mixture is evenly distributed in the egg whites, lightly brush the top of the entire exposed egg with melted butter and top with a combination of the breadcrumb and parmesan cheese. Put the eggs into the oven about 5-10 minutes or until the breadcrumbs begin to brown. Serve immediately as a uniquely warm appetizer or as a side dish.