Deviled Eggs

This is my mom’s easy deviled eggs recipe, which she has made for every potluck, barbecue, picnic, major holiday, and get-together my entire life. My whole family always looks forward to these deviled eggs, and they disappear quickly.

Deviled Eggs

Ingredients:

• 10 eggs, hard-boiled
• 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
• ¼ tsp dried mustard
• Salt and white pepper, to taste
• Celery salt, to taste
• Paprika for garnish

How to Make Deviled Eggs

Place the hard-boiled eggs in cold water and peel & discard the shells.

Cut the eggs in half lengthwise.

Remove the yolks and place in a shallow bowl. Use a fork to smash them until smooth.

Add the mayonnaise, pickle juice, dill pickle, green onion, dried mustard, salt, white pepper, and celery salt to taste, then mix thoroughly until creamy and smooth. Taste and re-season if necessary.

Spoon the mixture back into the egg halves. Side Note: For a fancier presentation, spoon the yolk mixture into a Ziploc bag, snip the corner, and pipe into the egg white halves. 

Refrigerate for 20-30 minutes.

Sprinkle tops with paprika. Serve and enjoy.