Preparation:

Peel boiled eggs. Split each egg, placing yolks in a medium bowl and whites on a plate. Mash yolks with a fork. Add mustard and enough mayonnaise to mix yolks well.

Leave mixture a little thick. Add small amount of pickle juice, usually just a couple teaspoons, and mix well. Be very careful not to get too thin. Salt to taste. Spoon mixture into egg white halves. Sprinkle with paprika.

Servings: 12
Source:
Submitted by: Recipe Group Member
Date:

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