Deviled Eggs
Servings 20 deviled eggs
Equipment
- Large pot
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
Instructions
- Place the hard-boiled eggs in cold water and peel & discard the shells.
- Cut the eggs in half lengthwise.
- Remove the yolks and place them in a shallow bowl. Use a fork to smash them unitl 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 the tops with paprika. Serve and enjoy.