Deviled Eggs

Deviled Eggs
High Cotton Food Photography
  • Yield: 1 dozens


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

Nutritional Info *per serving

  • Calories 110
  • Fat 9g
  • Cholesterol 190mg
  • Sodium 210mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 6g