Almond Deviled Eggs

By polledl

To measure small amounts, such as 1/16 teaspoon black pepper in this recipe, Grandma used this idea, which she learned from her French mother- in-law: She held a chef's knife with the blade sideways and used just the point to scoop up the pepper. She said the amount that fit on the point is usually between 1/16 and 1/8 teaspoon, and that in French recipes, the amount was called a "pointe."
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Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 4 teaspoons slivered almonds, toasted
• 2 teaspoons sweet pickle juice
• 1 tablespoon sour cream
• 1 tablespoon chopped green onions
• 1 tablespoon chopped pimiento
• 1/4 teaspoon salt
• 1/16 teaspoon black pepperPimiento, optional for garnish

Details

Preparation time 28mins
Cooking time 88mins
Adapted from mygreatrecipes.com

Preparation

Step 1

1Place the eggs in a medium saucepan. Add enough water to cover the eggs. Bring to a boil over high heat. Boil for 2 minutes. Remove from heat. Let stand, covered, for 15 minutes; drain. Let stand to cool, about 20 minutes.
.2Remove and discard the shells from the eggs. Cut the eggs in half lengthwise. Remove egg yolks and place in a small bowl. Mash the egg yolks.
.3Add mayonnaise, almonds, pickle juice, sour cream, green onions, pimiento, salt and black pepper to egg yolks and mix well.
.4Spoon or pipe equal portions of egg yolk mixture into egg white halves. Chill, covered, for 1 hour. Garnish with pimiento, if desired.