Lynda's Deviled Eggs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 eggs, hard-boiled
• 4 -6 sweet gherkins, diced
• 1 red onion, minced
• 1 -2 diced egg
• 1 teaspoon turmeric
• 1 teaspoon dill weed
• salt and pepper, to taste
• 2 teaspoons paprika
• mayonnaise
• prepared mustard or dijon mustard
• 3 teaspoons pickle juice

Recipe

• 1 slice eggs lengthwise, slipping yolks into a separate bowl.
• 2 (i set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
• 3 use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
• 4 this helps avoid those lumps of unmixed yolk you sometimes find.
• 5 add gherkins and juice.
• 6 add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
• 7 (i operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
• 8 taste.
• 9 adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
• 10 scoop into egg halves, top with paprika, chill before serving.