Deviled Eggs

Priscilla's Best Ever Deviled Eggs

A favorite of mine for family get together's and especially July 4th, deviled eggs are a common food people love to eat! I even like to make a smaller batch sometimes just for me. 

Yield:  24 deviled eggs

Calories:  ~52 per serving

Ingredients:

12 large eggs

1/2 cup light mayonnaise

2 tsp yellow mustard

2 tsp sweet pickle juice

1/2 tsp white distilled vinegar

1/4 tsp salt and pepper (see note)

paprika for garnish

Instructions:

1.  Add water to a large pot for all the eggs. Bring to a rolling boil. Add eggs into the boiling water with a spoon so they wont drop to bottom of the pan and crack. Boil for 12-15 minutes.

2.  Immediately transfer all the eggs into an ice bath. This is to help keep the shell from sticking to the eggs for peeling. Allow the eggs to cool completely and become cold before peeling.

3.  Once peeled, slice the eggs in half length-wise. Remove all the yolks and add them to a small mixing bowl. Place all the whites on a platter or a container for storing; set aside.

4.  With a fork, mash all the yolks. Add all the above ingredients to the bowl, except for the paprika. Mix until the consistency is smooth.

5.  With a spoon, add the mixture carefully and evenly to the egg halves. You can also use a pastry bag with a tip to add the yolk mixture. A cheap way of doing the same thing is to use a ziploc bag. Add the mixture into the bag toward one of the corners. Cut off that corner to create a small opening. Evenly squeeze the mixture into each egg halve.

6.  Sprinkle each egg with a small amount of paprika for garnish. Refrigerate until ready to serve in an air tight container or a covered platter.

Note:

A great alternative to the ground black pepper that is commonly used is ground white pepper. It gives any dish a little bit of a different flavor or zing.