Traditional Deviled Eggs

(Originally posted Nov 25, 2015)

deviled-eggs

1 dozen eggs

½ cup mayo

2 teaspoon yellow mustard

3 teaspoons chopped pickles

1 teaspoon pickle juice

1 ½ teaspoon sugar

1 teaspoon white vinegar

Salt and black pepper

Paprika, for sprinkling

 

Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.

Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.

Using a small spoon, fill each egg white half with a generous teaspoon of filling. (I use a melon baller.) Lightly sprinkle with paprika to garnish.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s