Dane'S Deviled Eggs

• 12 Jumbo Eggs
• 6 tablespoons Mayonnaise
• 3 tablespoons Grey Poupon Mustard
• 2 tablespoons Sweet Pickle Juice
• 1 teaspoon Freshly Ground Black Pepper
• 1/4 teaspoon Salt
• 12 l Fresh Parsley Leaves
• 3 teaspoons Paprika

1. Place Eggs in a large Saucepan and add water to cover one inch over eggs.
2. Bring Eggs to a boil, remove, cover and leave to stand for 10 minutes.
3. Drain Eggs, add cold water and let stand for 30 minutes.
4. Peals eggs and half lengthwise.
5. Transfer yolks to a food processor.
6. Add mayonnaise and mustard, pickle juice, salt and pepper.
7. Process till mixture is smooth.
8. Transfer mixture to egg white halves, open side up.
9. Dress with parsley leaves and paprika.
10. Cool in refrigerator until served.

eggs, mayonnaise, mustard, sweet pickle juice, freshly ground black pepper, salt, parsley, paprika

Taken from www.epicurious.com/recipes/member/views/danes-deviled-eggs-593f18cde5fb577a90d32fdd (may not work)