Deviled Eggs

Instead of using vinegar and pickles, this recipe uses pickle juice.

• Ready In: 30 mins
• Serves: 12
• Yields: 24 Egg Halves

Ingredients

• 12  eggs
• 1⁄2 cup mayonnaise (can use light)
• 1  teaspoon Dijon mustard
• 1  teaspoon yellow mustard
• 3 -3 1⁄2 teaspoons pickle juice (my favorite is Natha’s Kosher Dill pickles)
• 1⁄2 teaspoon salt
•  fresh ground black pepper
•  paprika

Directions

1. Place 12 eggs in single layer in pot and cover with 2 inches of cool water.
2. Bring to boil, then remove from heat, cover and let stand for 12 minutes. After 12 minutes place eggs in ice water bath until cool.
3. Once cool, peel eggs, cut in half and remove yolks.
4. Mash yolks and add remaining ingredients. (Suggest starting with less pickle juice and salt then add more to taste.).
5. Place mixture in quart bag, snip end and pipe mixture into egg halves. Sprinkle with paprika if using.
6. Refrigerate and chill for at least two hours.
7. Notes: I sometimes boil an extra egg or two to have more yolks and in case any of the whites tear.