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Pickle Deviled Eggs - (Gefüllte Eier mit Gewürzgurken)

These pickle deviled eggs combine tangy pickles, and rich filling to make a classic appetizer. Easy to make and perfect for parties, picnics, and pickle lovers.

Ingredients:

• 1 dozen eggs
• 2 tablespoons (30 milliliters) mustard
• 1/4 cup (60 milliliters) mayonnaise
• 2 teaspoons (10 milliliters) pickle juice
• 2-3 dill pickles
• 1-2 teaspoons (2-5 grams) paprika
• salt and pepper to taste

Instructions:

1. Hard-boil eggs by placing eggs in a medium-sized pot and filling with cold water to cover the eggs by at least 1 inch.
2. Bring to a boil for 1 minute, then remove from heat and set aside to sit with the lid on for 10-12 minutes.
3. Drain water and place eggs in an ice bath, or bowl of cold water for 15 minutes.
4. Peel shells and slice each egg in half. 
5. Scoop the yolks out and place them in a bowl.
6. Mix mayonnaise, mustard, pickle juice, and seasonings with the yolks until smooth. 
7. Scoop the yolk filling back into the egg halves. 
8. Dice pickles and top each egg half with pickles.
9. Sprinkle with paprika for a finishing touch.
10. Enjoy!

Notes/Hints:

• Ice baths are used to shock the eggs, which allows the shells to peel more easily.
• Taste as you go! Sometimes it needs a little extra mayo or mustard, dependent on your taste. For us, the more mustard the better! That's the German way afterall.

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