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+ servings

Deviled Eggs

Servings: 24


  • 12 eggs hard-boiled
  • ½ teaspoon yellow mustard
  • 1 teaspoon pickle juice
  • ½ cup mayonnaise
  • Paprika


  • Once eggs are cooked and cooled cut them in half lengthwise and remove yolks.
  • In a small bowl mash yolks with a fork and blend in other ingredients. Fill eggs with mixture (you can use a spoon or ziplock bag) and cover and chill in fridge until ready to serve. Sprinkle with paprika before serving.