Craveable Deviled Eggs
Ingredients
1 dozen local, farm-fresh eggs (yields 24 deviled eggs)
1½ cups Duke’s Mayonnaise
2 tablespoons yellow mustard
2 tablespoons dill pickle juice
½ teaspoon smoked paprika
Crunchy kosher salt, to taste
Directions
Add 1 dozen eggs to a large pot and cover with water until the pot is about ¾ full. Bring to a boil, then cover with a lid and turn off the heat. Let sit for 10 minutes.
Transfer eggs to an ice bath and let cool for 10 minutes before peeling.
Once peeled, cut eggs lengthwise and scoop the cooked yolks into a separate bowl.
Mash yolks with a fork until they resemble small granules with no large chunks remaining.
Combine mayonnaise, yellow mustard, dill pickle juice, smoked paprika, and kosher salt with the mashed yolks.
Taste as you go and adjust with more mayo, mustard, or pickle juice to your liking.
For presentation, I prefer a rustic look—scooping the filling into the halved eggs using two spoons—but you can also use a piping bag if you prefer. Refrigerate for 10–15 minutes to set.
Garnish just before serving with smoked paprika, finishing salt, and optional microgreens, bacon, or candied jalapeño.
Make it local: Use North Alabama pasture-raised eggs from Southard Farms, and finish with Short Creek microgreens for an elegant garnish and a nutritional boost.
https://soul-grown.com/holiday-recipe-craveable-deviled-eggs/