Family Favorite Classic Deviled Eggs
These classic deviled eggs have a twist of sweetness by using sweet pickle juice instead of vinegar. Warning: Using this recipe will have your deviled eggs being requested for every family get together for years to come.
Equipment
- large pot for boiling the eggs
- large measuring bowl for the egg yolk mixture
- paring knife
- teaspoon
- measuring cup
- Pampered Chef cookie press
- small spoon or spatula
- pastry cutter
- 2 egg trays
Ingredients
- 24 eggs
- 1 cup mayonnaise or Miracle Whip
- 3 tsp mustard
- 5 tsp sweet pickle juice
- 5 tsp granulated sugar
- paprika
Instructions
- Place eggs in a large pot, fill with water til eggs are just covered. Place on stove and set to boil. Once the water is at a full boil, set the timer for 10 minutes.
- After the 10 minutes is up, turn off the stove but let the eggs sit a little longer.
- Prepare a large bowl with ice and cold water to place the eggs in for easier peeling. Peel the eggs, being sure to rinse any shell pieces off.
- With the paring knife, slice eggs in half. Place the yellow yolk in the large measuring bowl and set white halves in the tray. Repeat until all eggs are done.
- Use the pastry cutter to thoroughly mash the egg yolks until there are no chunks.
- Add mayo, mustard, sugar, and pickle juice to the yolks. Mix with spoon or spatula until it's fully combined and no dry bits of yolk are left.
- Scoop yolk mixture into your cookie press and use the star burst tip. Use a swirl motion to fill the yolk mixture into the white egg halves.
- Once all egg whites have had yolk mixture added to them, sprinkle a touch of paprika on top for a little extra flavor and beauty.