Deviled Eggs

4 hard-boiled eggs, cooled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 to 2 tablespoons minced bread-and-butter pickles, plus a little brine from pickle jar
1/4 teaspoon sea salt
Paprika, for garnish

Peel the eggs and cut them in half lengthwise.

Carefully remove egg yolks and place them in a bowl. Using a fork, mash egg yolks with the mayonnaise, mustard, pickles and salt. If mixture seems dry, add a little pickle brine.

Spoon filling back into egg whites and dust eggs with paprika. Makes 4 servings.

— Recipe courtesy of Ashland Food Co-op.


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