Add 6 eggs to cold water in pot. Cover pot with a lid and bring water to a boil. Promptly remove pot from heat when water comes to a boil. Allow eggs to set in the hot water for 8 minutes. Quickly drain water and add eggs to icy water. When eggs are cooled, peel and place on a plate.

Slice the eggs longways, remove yolks and put in separate bowl.

Add sour cream and mash with a fork until smooth. Add el yucateco (or favorite hot sauce) onion salt, and black pepper. Mix until well blended.

Put mixture into a plastic sandwich bag, and cut one bottom corner off the bag. Then squeeze mixture into each egg half.

Lightly dash each half with ground cayenne pepper. Place in refrigerator and serve cold.