I really didn't like these - they are too sweet with 3 T of pickle juice (the minimum amount listed in the recipe). However, the cooking technique is another story. I already knew not to overcook the eggs (learned from Cook's Country/Cook's Illustrated) but not how to make them easy to peel. This method of briefly reboiling them has worked for me 2 out of 3 times. So I am going to keep experimenting with it. Especially since it still doesn't result in overcooking the eggs.
This is the way my hubby's great aunt always made her deviled eggs. I prefer mine without the pickle juice, but declares this recipe "perfection"! :)
This is exactly the kind of deviled egg recipe I was looking for. I wanted something simple to use leftover eggs from Easter, but I wanted it to have things I had on hand. This fit the bill! The technique for boiling the eggs worked perfectly too... the shell came off like magic. I didn't have paprika, but these were great even without the paprika. Thanks for sharing this recipe!
Great recipe! Just what I was looking for. I wanted a simple devilled eggs recipe just like what my mom makes. I was making devilled eggs for Easter--my mom was in an airplane on her way home from Hawaii, so I couldn't ask her how she made them--and then I found this recipe. It was just what I was looking for. I left out the pickle juice since I didn't have any, and everything was still yummy. These were a hit! Thanks again!