Deviled Eggs

I'm cheating a little here.  Deviled eggs are not in the family cookbook, but they are a family recipe from my Bendheim side.  As I'm sure a lot of you are sick of eating your plain hard boiled eggs you colored for Easter - here's another yummy snack for your kids to try.  Here's what you'll need...

18 hard boiled eggs

6 TBS Mayonnaise (I used light)

2 tsp. Mustard

3 tsp. pickle juice.

Salt and Pepper

1/2 a stick of celery - finely chopped

2 kosher dill halves - finely chopped

Paprika for dusting

For hard boiling eggs, I put eggs and water in a pot and bring to a boil, then turn off the flame, cover, and let sit for 12 minutes.  They come out perfect every time.  

Next cut your eggs in half and pop out the yolks .

 Add mayonnaise, mustard, salt pepper and pickle juice (add more or less to get the right consistency)

 Last add your pickles and celery.  Then scoop the mixture into your empty whites.

 Give it a final dusting of paprika and they are ready to serve.

Enjoy!