Deviled Eggs
Introduction
Chef Meg lightened up a picnic and potluck favorite! Her secret ingredient (shh, don't tell!) is pickle juice.
Ingredients
6 large hard-boiled eggs
3 T fat free mayonnaise
1 t Dijon mustard
1/4 t black pepper
1 t dill pickle, chopped fine
1 t pickle juice
1 T celery, chopped fine
1 T parsley, chopped
3 T fat free mayonnaise
1 t Dijon mustard
1/4 t black pepper
1 t dill pickle, chopped fine
1 t pickle juice
1 T celery, chopped fine
1 T parsley, chopped
Directions
Cut each egg in half and remove yolks, placing them in a large bowl. Using a fork, mash the yolks until they are small, uniform, and granular. Then add the remaining ingredients. Stir to combine, and scoop or pipe with a piping bag back in to egg halves. Enjoy!
Number of Servings: 6
