Ingredients
-
12
-
1/2
-
1
-
1
-
1
-
1/2 - 1
-
1/4
-
1
-
2
-
1
-
-
-
-
-
Directions
Incredible Deviled Eggs, I’m often asked to bring these to potlucks and family get-to-gethers I always have to make extra, because my kids (even the biggest kid – DH) sneak them before I can get out the door with them Three of the top U S egg producing states are in the midwest No wonder these little jewels are so popular at those church potlucks in the Midwestern U S region , I loved the ingredients–I wouldn’t have to buy dried mustard anymore & I’d have a use for pickle juice! The flavor I liked It had more flavor than the recipe I normally use, but also seemed a bit salty not sure if it was salt or celery seed It reminded me more of egg salad than deviled eggs , I made these last night and they were a big hit I really liked the celery seed in these Very good deviled egg recipe Thank you for sharing
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Steps
|
1
Done
|
Cut Boiled Eggs in Half, Lengthwise. |
|
2
Done
|
Remove Yolk and Place in Medium Sized Bowl. |
|
3
Done
|
Place Egg Whites on Serving Platter. |
|
4
Done
|
Add Mayonnaise (or Miracle Whip), Mustard, Pickle Juice, Celery Seed, Salt, Pepper, Sugar, and 1 Tbsp Scallions (or Chives) to the Bowl With the Yolks. |
|
5
Done
|
Mix Until a Creamy Consistency. |
|
6
Done
|
Add More Mayonnaise, If Necessary, For a Really Creamy Texture. |
|
7
Done
|
Spoon or Pipe Into the Hollowed Out Yolk Portion of the Egg White. |
|
8
Done
|
Sprinkle With Paprika, and the Remaining 1 Tbsp Minced Scallion (or Chives). |
|
9
Done
|
Chill at Least One Hour Before Serving. |
