Lynda'S Deviled Eggs

Name: Lynda'S Deviled Eggs
Ingredients: 8 eggs, hard-boiled; 4 -6 sweet gherkins, diced; 1 red onion, minced; 1 -2 diced egg white; 1 teaspoon turmeric; 1 teaspoon dill weed; salt and pepper, to taste; 2 teaspoons paprika; mayonnaise; prepared mustard or Dijon mustard; 3 teaspoons pickle juice

11 ingredients

10 steps

Ingredients

8 eggs, hard-boiled
4 -6 sweet gherkins, diced
1 red onion, minced
1 -2 diced egg white
1 teaspoon turmeric
1 teaspoon dill weed
salt and pepper, to taste
2 teaspoons paprika
mayonnaise
prepared mustard or Dijon mustard
3 teaspoons pickle juice

Directions

1

Slice eggs lengthwise, slipping yolks into a separate bowl.
2

(I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
3

Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
4

This helps avoid those lumps of unmixed yolk you sometimes find.
5

Add gherkins and juice.
6

Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
7

(I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
8

Taste.
9

Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
10

Scoop into egg white halves, top with paprika, chill before serving.