Easy Deviled Eggs

• 6 large eggs
• 1 tablespoon low-fat mayonnaise
• 1 tablespoon dill pickle juice
• 1 teaspoon mustard
• 14 teaspoon salt
• 12 teaspoon pepper
• paprika (optional)

1. Place raw eggs in a pot; cover with enough water to boil.
2. I usually add a dash of lemon juice to the water.
3. This makes peeling the eggs easier.
4. Boil eggs on high for 8-10 minutes.
5. Drain eggs and refill pot with cold water.
6. Allow eggs to sit for a few minutes and cool.
7. Peel eggs, rinse, and pat dry with a paper towel.
8. Slice eggs in half and put yolks into a bowl.
9. To the yolks, add all remaining ingredients except for the paprika.
10. Using a fork, mix the ingredients; it may be necessary to add small amounts of the three wet ingedients to thin the mixture.
11. Add more mayonnaise for increased creaminess, mustard for increased spiciness, or pickle juice for both.
12. Sprinkle with paprika (optional) and refrigerate for at least 30 minutes.

eggs, lowfat mayonnaise, dill pickle juice, mustard, salt, pepper, paprika

Taken from www.food.com/recipe/easy-deviled-eggs-445451 (may not work)