Deviled eggs

 


Toni’s Deviled Eggs

Ingredients
12 Hard - boiled eggs, peeled & halved
1/2 cup Duke’s mayonnaise
1 Tbsp. Southern Dijon Mustard
2 tsp.  Finely chopped Grandma’s sweet pickles
1 tsp. White vinegar
1 tsp. Grandma’s sweet pickle juice
Salt & Pepper 

Directions:
Bring a large pot of water to a rolling boil.
Gently place eggs in water.  Bring back to boil and then turn to a simmer.
Simmer for 10 minutes.
Immediately put in cold bowl with ice & cold water.
Leave in fridge for at least 2 hours.
Peel and half eggs.

Combine yoke, and all other ingredients in a bowl.  Combine until smooth.  Using a piping bag, fill each egg and sprinkle with paprika.

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