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. |
