Deviled Eggs

Kitchen Tested
  • Yield 1 dozens

Cut the deviled eggs horizontally to pack in an egg carton after filling.

Deviled Eggs
High Cotton Food Photography


1 dozen eggs, boiled, peeled and cut into halves crosswise
4 tablespoons mayonnaise
3 tablespoons sweet pickle juice
1 tablespoon yellow mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 dash smoked paprika (optional)


  1. Place egg yolks, mayonnaise, pickle juice, mustard, salt and pepper in a bowl. Mash with a fork until smooth. (If you want a super-creamy filling, beat with a mixer.)
  2. Place bottoms of egg “cups” into a clean egg carton. Spoon yolk filling into each. Sprinkle with paprika, if using. Place egg “tops” over filling.



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