Deviled Eggs

• 12 whole Hard-boiled Eggs, Peeled And Halved
• 1/2 cups (Real) Mayonnaise
• 1 Tablespoon Yellow Mustard (or Dijon)
• Salt And Pepper, to taste
• 2 teaspoons Finely Chopped Pickles Or Pickle Relish
• 1 teaspoon White Vinegar
• 1 teaspoon Pickle Juice (optional)
• Paprika, For Serving

1. Remove the yolks from the egg halves and place them into a bowl. Mash the yolks with a fork until they're totally broken up. Add mayonnaise, mustard, salt, and pepper, and stir it/mash it together until totally smooth. Add the pickles, vinegar, and pickle juice, if using. Stir to combine; mixture should be mostly smooth.
2. Use 2 small spoons (or a piping bag) to place large dollops of the egg mixture into each egg half. Note: If you fill the halves really full, you may have some halves left over.
3. Serve on a bed or radicchio or red cabbage with a sprinkling of paprika!

eggs, mayonnaise, yellow mustard, salt, pickles, white vinegar, pickle juice, paprika

Taken from tastykitchen.com/recipes/salads/deviled-eggs-7/ (may not work)