Dill-Icious Deviled Eggs

These are fairly simple (most of the ingredients are seasonings) and similar to a number of other deviled egg recipes out there, but the addition of dill pickle juice and just a touch of garlic gives them a bit of additional zip. These are a big hit at gatherings with family and friends - I usually have to make a double batch!

• Ready In: 30 mins
• Yields: 24 deviled eggs

Ingredients

• 12  hard-boiled eggs, peeled
• 1⁄3 cup light mayonnaise (more or less to taste)
• 2  tablespoons mustard
• 2  tablespoons pickle juice (if you don't have dill pickles, see substitution note below)
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon parsley flakes
•  paprika (to garnish)

• Dill Pickle Juice Substitution (use 2 T)

• 1  teaspoon white vinegar
• 1⁄2 teaspoon dill weed
• 1⁄4 teaspoon salt (in addition to above)

Directions

1. Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
2. Mash egg yolks with fork or pastry cutter.
3. Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
4. Blend until mixture has a thick, creamy consistency.
5. Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
6. Sprinkle each finished egg lightly with paprika for color.
7. Chill at least one hour before serving.