Tuesday, November 17, 2009

Deviled eggs

6 hardboiled eggs (directions here)
1 Tbsp mayonnaise
1/4 tsp mustard
2-3 sweet pickles, chopped
1 Tbsp sweet pickle juice

Cut eggs in half. Put the yolks in a bowl. Mash well with a fork. Add mayo, mustard, and pickle juice, mixing until smooth. Stir in chopped pickles.

Spoon the mixture back into the yolks. Sprinkle with paprika, and voila!

Tip: For transporting deviled eggs, try mini-muffin tins!

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