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1
Boil eggs to get them ready for peeling.
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2
A good technique that makes them easier to peel is to twice boil them.
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3
Bring eggs to boil and let boil a minute or so.
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4
Then turn off heat and cover the pan.
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5
Let eggs sit in the hot water for 10 minutes or so.
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6
Remove eggs from water, and place into cold ice water and let rest there for 3-5 minutes.
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7
In the meantime, bring the water in the pan back to a boil and when it is boiling, take eggs out of ice water and put back into the boiling water.
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8
Let the eggs heat for a minute or so in the boiling water.
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9
Then remove eggs and put back into ice water to stop them from overcooking.
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10
This twice boiling helps you peel them.
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11
Let eggs cool down before peeling them.
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12
Peel eggs and cut in half.
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13
Remove yolks from each half and put yolks into a mixing bowl.
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14
Mash yolks fine with a fork.
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15
Add the pickle juice, the mustard, the salt, the pepper and the mayonnaise.
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16
But with the mayonnaise, add it a little at a time and stop adding before the yolks become too soupy.
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17
In summary, put in just enough mayonnaise to bind the egg yolk together but not so much that the yolk mixture gets soupy.
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18
Taste test the yolk mixture for desired taste and consistency.
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19
Note: These amount indicated are approximate guides.
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20
Use more or less to your taste.
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21
Re-fill halved egg whites with the egg yolk mixture.
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22
When halved egg whites have been filled, garnish deviled eggs by sprinkling sweet paprika over the top of the egg halves.
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23
This contributes both to the flavor and to color, making eggs more attractive.
