Recipe by PanNan
I'm often asked to bring these to potlucks and family get-to-gethers. I always have to make extra, because my kids (even the biggest kid - DH) sneak them before I can get out the door with them. Three of the top U.S. egg producing states are in the midwest. No wonder these little jewels are so popular at those church potlucks in the Midwestern U.S. region.
Top Review by Time2Eat
These were wonderful. The pickle juice is an interesting and great tasting variation. Thanks for the recipe. One comment about reviewers who say how good a recipe is but then go on to list the changes or substitutions they made to the ingredients. It usually comes out to be a completely different recipe which is good on its own. Don't sell yourself short. Submit your changes as your own recipe. I think we miss out on many good recipes because they aren't listed on the website. They are buried in the reviews as "changes" or "substitutions."
- 12 eggs, hard boiled and peeled
- 1⁄2 cup mayonnaise (I prefer Miracle Whip)
- 1 tablespoon plain yellow mustard
- 1 tablespoon pickle juice (juice from the jar)
- 1 teaspoon celery seed
- 1⁄2-1 teaspoon salt (according to taste)
- 1⁄4 teaspoon white pepper (or according to taste)
- 1 teaspoon sugar (or according to taste)
- 2 tablespoons minced scallions or 2 tablespoons chives
- 1 teaspoon paprika
Directions See How It's Made
- Cut boiled eggs in half, lengthwise.
- Remove yolk and place in medium sized bowl.
- Place egg whites on serving platter.
- Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks.
- Mix until a creamy consistency.
- Add more mayonnaise, if necessary, for a really creamy texture.
- Spoon or pipe into the hollowed out yolk portion of the egg white.
- Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives).
- Chill at least one hour before serving.