Lynda'S Deviled Eggs

• 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

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.

eggs, sweet gherkins, red onion, egg white, turmeric, dill weed, salt, paprika, mayonnaise, mustard, pickle juice

Taken from www.food.com/recipe/lyndas-deviled-eggs-9100 (may not work)