Fickle Pickle’s Deviled Eggs Recipe

Makes 24-36. I boil extra in case some eggs crack during the boil. The measurements call for 36 yolks.

Ingredients:

• 1 1/2 dozen extra large eggs
• 1 tablespoon chives, finely chopped
• 1 tablespoon parsley finely chopped ( optional )
• 6 slices of Fickle Pickles finely chopped
• 2 teaspoons dry mustard
• 5 tablespoons mayonnaise
• 1 tablespoon sour cream
• 2 tablespoons Fickle Pickle juice
• 2 teaspoons vinegar
• 1 teaspoon salt
• 1 teaspoon celery salt
• 1/2 teaspoon paprika

Directions:

1. Boil, peel and cut eggs in half lengthwise. Remove yolks and put in small mixing bowl. Put eggs in the refrigerator. Cover with wax paper.
2. Combine all ingredients with yolks. Stir and mash to make sure mixture is creamy. When adding the vinegar, add 1st. teaspoon, mix, and taste. Add 2nd teaspoon for a sharper bite. I used 2.
3. To stuff eggs use zip lock bag. Fill quart size zip lock with mixture then snip 1 corner of bag. Pipe mixture by twisting bag and forcing it through the open corner. Very fast and easy.
4. After eggs are stuffed, sprinkle small amount of chives on each egg.
5. For improved flavor and texture, remove eggs from the refrigerator 30 minutes before serving.
6. Enjoy and post a pic, and come see us at Fickle Pickles!

Lisa Obriotti
” The Pickle lady’s Daughter “