Lynda's Deviled Eggs

Recipe by Lynda Markwell
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice eggs lengthwise, slipping yolks into a separate bowl.
  • (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
  • Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
  • This helps avoid those lumps of unmixed yolk you sometimes find.
  • Add gherkins and juice.
  • Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
  • (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
  • Taste.
  • Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
  • Scoop into egg white halves, top with paprika, chill before serving.
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