This is my mom’s deviled eggs recipe and she has made them for every potluck, barbecue, picnic, major holiday, and get-together for my entire life. My entire family always looks forward to these eggs and they disappear quickly.
- 10 eggs, hard-boiled, peeled
- 4 tbsp mayonnaise, (more if you want it creamier)
- 2 tbsp dill pickle juice
- 1 small dill pickle, diced finely
- 1 green onion, chopped finely
- 1/4 tsp dried mustard
- Salt and white pepper, to taste
- Celery salt, to taste
- Paprika for garnish
How to Make Deviled Eggs
Place the eggs in cold water and peel the shells off. Cut the eggs in half lengthwise so they are stable.
Clean out the center yolks with a spoon into a shallow bowl. Use a fork and smash them until they are really smooth.
Add the dill pickle, green onion, pickle juice, mayonnaise, dried mustard, salt, pepper, and celery salt, to taste, then mix thoroughly. Taste and re-season if necessary.
Spoon the mixture back into the egg halves. Sprinkle tops with paprika. Enjoy.