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These deviled eggs are full of flavor and are always a crowd pleaser. Perfect for your next picnic!
Old Bay Deviled Eggs
12 eggs

1/4-1/2 cup mayonnaise

1 Tablespoon mustard

2-3 Tablespoons pickle juice

1/4 teaspoon or a few good shakes Frank's Red Hot Pepper Sauce

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon Kosher salt

1/4 teaspoon pepper
Place room temperature eggs in a saucepan; add enough cold water to come at least 1 inch above the eggs. Heat water and eggs to rapidly boiling. Turn off heat. Cover saucepan and let stand for 20 minutes. Immediately cool eggs in cold water to prevent further cooking.
Peel eggs. Tap egg to crack shell. Roll egg on counter to loosen shell, then peel. Hold egg under running cold water to help ease off shell (add your egg shells to your garden or compost pile).
Cut peeled eggs lengthwise into halves with a sharp knife wiping egg yolk off knife blade as needed. Slip yolks into a bowl. Mash yolks with a fork or a pastry blender. Use a fork to mix in mayonnaise (start with 1/4 cup), mustard, pickle juice (start with 2 Tablespoons), Old Bay Seasoning, pepper sauce, salt and pepper. Taste mixture for flavor and texture and adjust mayonnaise, pickle juice and seasonings to your preference.
Place yolk mixture into a large zip-lock bag. Snip a small part of one bottom corner off of the filled zip-lock.
Arrange egg whites on a large platter or deviled egg plate. Squeeze yolk mixture into each egg white. Sprinkle the top of each egg with a tiny bit of Paprika or Old Bay Seasoning.
Cover and chill eggs for at least one hour. Can be refrigerated for up to 24 hours.

Servings: 10-12 people

Nutritional information per serving

No nutrition information available

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