Easy Deviled Eggs
- 10 eggs
- 1/4 cup light mayo
- 1 teaspoon yellow mustard
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 sweet gerkins pickles (from a 16 oz jar)
- 8 teaspoons sweet gerkins pickle juice
- paprika (for garnish)
Add water to a large pot. Be sure that it is enough to cover the eggs.
Bring the water to a boil and add the eggs to the pot.
Allow the eggs to boil for 1-2 minutes.
Turn off the heat, remove the pot from the heat and cover with a lid.
Allow the eggs to sit for 14-15 minutes then rinse with cool water.
Crack the egg shells carefully, remove the shell and slice the eggs in half.
Add the yolk to a bowl.
Mash the yolk with a fork.
Once the yolk is completely mashed, add the mayo, mustard, pickle juice, salt and pepper and mix until it is smooth.
Use a tablespoon and add the yolk mixture to each egg white.
Take two sweet gherkins pickles and cut each one into 10 medium-small sized slices.
Add one sweet gherkins pickle slice to each egg white.
Garnish with paprika.
Chill in the refrigerator for one hour or until it’s time to serve.
- Piping Instructions
Add the egg yolks to a piping bag. Use a swirl piping tip to create a classic deviled egg design.