Deviled Eggs (Ree Drummond) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Ingredients:
1 dozen eggs |
1/4 cup mayo |
1 teaspoon yellow mustard |
2 teaspoons chopped pickles |
1 teaspoon pickle juice |
1 teaspoon sugar |
1 teaspoon white vinegar |
hot sauce, such as tabasco |
salt and black pepper |
paprika, for sprinkling |
Directions:
1. Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
2. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
3. Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
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