Classic Deviled Eggs

By charlotteh371

Ingredients

• 8 eggs, hard cooked, peeled and halved
• 1/4 cup mayo
• 2 tsp sugar
• 1 tsp sweet pickle juice
• 1 tsp prepared yellow mustard
• 1 tsp apple cider vinegar
• 1/8 tsp dry mustard
• salt and tabasco to taste
• paprika, fresh parsley, and fresh chive pieces

Preparation

Step 1

hard cook eggs by placing them in a large saucepan and filling the pan with cold water to cover. cover the pan and bring eggs to a boil over high heat. as soon as the water boils, turn off the heat and let the eggs stand, covered for 13 mins. run cold water in the pan to stop the cooking, then carefully peel eggs and cut in half lengthwise. gently scoop out yolks with your fingers and transfer to a mixing bowl.

mash yolks, mayo, sugar, pickle juice, mustard, vinegar and dry mustard with a fork until smooth (add a little more mayo if mixtue is too thick). season with salt and tabasco. spoon or pipe yolk mixture into 12 of the halves (the two extra eggs were cooked for the yolks; discard the remaining four whites). serve eggs right away or chill, loosely covered. garnish eggs with paprika, parsley or chives before serving.