Deviled Eggs

1. 1

   Fill a large pot with enough water to cover the eggs, then bring to a boil.

2. 2

   Using a slotted spoon gently lower the eggs into the boiling water.

3. 3

   Cover and let simmer for 10 minutes.

4. 4

   Remove the eggs from the heat and run under cold water until completely cooled.

5. 5

   Peel the eggs, cut in half and scoop out the yolks into a medium bowl.

6. 6

   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.

7. 7

   Using a small spoon, fill each egg white half with a generous teaspoon of filling.

8. 8

   Lightly sprinkle with paprika to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.