MAMA VI'S DEVILED EGGS

Steps:

• Boil eggs to get them ready for peeling. A good technique that makes them easier to peel is to 'twice boil' them.
• Bring eggs to boil and let boil a minute or so.
• Then turn off heat and cover the pan.
• Let eggs sit in the hot water for 10 minutes or so.
• Remove eggs from water, and place into cold ice water and let rest there for 3-5 minutes.
• In the meantime, bring the water in the pan back to a boil and when it is boiling, take eggs out of ice water and put back into the boiling water.
• Let the eggs heat for a minute or so in the boiling water.
• Then remove eggs and put back into ice water to stop them from overcooking.
• This 'twice boiling" helps you peel them.
• Let eggs cool down before peeling them.
• Peel eggs and cut in half.
• Remove yolks from each half and put yolks into a mixing bowl.
• Mash yolks fine with a fork.
• Add the pickle juice, the mustard, the salt, the pepper and the mayonnaise.
• But with the mayonnaise, add it a little at a time and stop adding before the yolks become too soupy.
• In summary, put in just enough mayonnaise to bind the egg yolk together but not so much that the yolk mixture gets soupy.
• Taste test the yolk mixture for desired taste and consistency.
• Note: These amount indicated are approximate guides. Use more or less to your taste.
• Re-fill halved egg whites with the egg yolk mixture.
• When halved egg whites have been filled, garnish deviled eggs by sprinkling sweet paprika over the top of the egg halves.
• This contributes both to the flavor and to color, making eggs more attractive.