Deviled Eggs - Thanksgiving
From the Kitchen of: Sue H
(If eggs have been refrigerated for a day or more, let them sit on counter for about 10 minutes-ish, to make peeling easier)
ALLOW A FULL 30 MINUTES for prep & clean-up.
>>SECRET TO EASY PEELING: Tap gently on the fattest end of egg, once or twice (NOT all over the egg) and gently peel. Cut eggs in half length-wise, scoop yolks into bowl, arrange whites on egg dish.
Mash yolks VERY well w/ fork/wisk, add most of the salt (reserve the rest till after taste test... it's easy to over salt so be careful!), stir well. Add pickle juice, stir well.
For Jumbo eggs, stir together 6 Tbsp Best Foods Mayonnaise with a generous squirt of French's yellow mustard; add to yolks & mix well. (for XL eggs: 4 Tbsp Mayo)
For desired consistency (smooth, not too dry, not too mushy): add pickle juice & mayo, no more than 1 tsp at a time.
Taste test... For desired flavor: add little at a time: salt, mayo, or pickle juice.
Fill whites with a size 4B deco tip inside a decorating bag, lightly sprinkle w/ paprika.
**Best when eaten the same day :-)
Last Modified: November 23, 2022