Deviled Eggs with Pickles

By CorbettCook

Ingredients

• 12 large eggs
• 6 tablespoons mayonnaise
• 1/4 cup sweet pickle relish
• 1 tablespoon whole-grain Dijon-style mustard
• 2 teaspoons dill pickle juice
• 1 1/2 teaspoons yellow mustard
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon celery seed
• 1/4 teaspoon ground black pepper

Details

Servings 24

Preparation

Step 1

Place eggs in a large saucepan with enough cold water to cover. Cook over high heat until water begins to boil. Reduce heat to medium. Simmer eggs for 10 minutes. Remove eggs from heat. Drain eggs and rinse with cold water.
Peel eggs, discarding shells. Halve eggs lengthwise. Remove yolks and place in a small bowl. Set whites aside.
Mash yolks with a fork until crumbly. Add mayonnaise, pickle relish, whole-grain Dijon-style mustard, dill pickle juice, yellow mustard, Dijon-style mustard, celery seed, and pepper, stirring until well combined.
Spoon or pipe egg-yolk mixture evenly into egg whites. Garnish with paprika, if desired.