Best Ever Deviled Eggs
6 large eggs
3 tablespoons mayonnaise
1 tablespoon yellow mustard
1 tablespoon sweet pickles, finely chopped
1 teaspoon pickle juice from the jar, or 1 teaspoon apple cider vinegar
Salt and pepper, to taste 1. Place eggs into a small saucepan and cover with water by 1 inch.
2. Bring to a boil, then lower heat to a simmer and cook for 12 minutes.
3. Immediately place eggs into a bowl and cover with ice and water. Let stand 5-10 minutes before peeling.
4. Cut peeled eggs in half and place yolks into a bowl and whites onto a serving plate.
5. Mash the egg yolks well with the tines of a fork, adding the rest of the ingredients to form a thick paste.Yolks can be piped into the egg whites with a
pastry bag and tip or simply spooned into the whites.