Its that time of year again.....summer! That means cookouts and parties and hanging out with family and friends for dinner. I never knew my moms deviled egg recipe was anything super special, I liked them but thought everyone did. I thought everyone made them the same way. Turns out they don't! lol! 

A couple of years ago we were invited to Brandens parents house for dinner and I was asked to bring deviled eggs. I thought, sure! I know how to make them, my mom had taught me very young! I took them to dinner and they didn't last 5 minutes. Before we had blessed the food and started officially eating they were gone! Oh boy! So every summer cookout I am assigned....deviled eggs! So this last weekend I took them again and just like normal, they were gone very quickly. My mother in law was smart though, she hid a couple for her and papa for dinner! Bwahahaha

So I guess you're all ready for the recipe now right? Okay, okay here it is!

Deviled Eggs

Ingredients:

18 eggs

1/3 cup mayo

2Tbsp mustard

2 Tbs dill pickle juice

salt and pepper

seasoning salt

paprika

Instructions:

1. Begin by boiling your eggs-add your eggs to cold water and put enough cold water to cover the eggs by an inch or so. Bring to boil. Cook for 14 min.

2. Just before eggs are done cooking prepare a bowl of cold water. Transfer eggs to cold water and let cool for about 10 minutes.

3. Peel the eggs and slice lengthwise.

4. Scoop out the yolks into a bowl or food processor/kitchen Aid. Mash the yolks with a  fork or pulse in food processor.

5. Place the egg whites on a serving tray or into a neat caddy like mine.

6. Add the rest of the ingredients except paprika-mayo, mustard, dill pickle juice, salt, pepper, and seasoning salt. Mix well

7. Once everything is combined, grab a cup and a ziplock baggie. Open the baggie up and place inside the cup and scoop the filling into the ziplock. Close the ziplock and cut a small hole in the bottom. about a 1/4 in and pipe into the egg whites.

8. Sprinkle with paprika and serve.

**Refrigerate until serving.

***One thing I've learned over time, use old eggs. Not fresh ones!

this recipe is my version, if it seems to dry or too wet adjust accordingly.

To see the video click here!