Appetizers / Soups / Salads

Deviled Eggs Yum (by Pandoraless) takes several minutes to prepare.

Deviled Eggs Yum (by Pandoraless) takes several minutes to cook.

Deviled Eggs Yum (by Pandoraless) makes 24 servings.

The ingredients for Deviled Eggs Yum (by Pandoraless) are:

4.0 oz Best Maid Hamburger Dill Pickle Slices
12.0 serving Eggland's Best Hard-Cooked Peeled Eggs (Medium Egg)
3.5 tbsp Kraft Mayo - Real Mayonnaise
1.0 tsp French's Classic Yellow Mustard
5.0 dash Pepper, black
2.0 tsp Onion powder
1.0 tsp Paprika

Here is how you make Deviled Eggs Yum (by Pandoraless):

Boil eggs for 20 minutes, add a lot of salt in the water so it will make the shells easy to remove...chop/mince pickles... when eggs are done boiling, run under cold water till they are completely cooled off, then drain, dry and begin to shell, pick your way whatever's easiest for ... I tapped them all along the long side and then slowly peel... Once they're all peeled, cut in half along one length wise...pop-out the yellow yolk into a separate bowl, sitting the shelled egg white into your deviled egg tray... Once you have them all separated smash up your yellow yolks, so you get them to a nice consistency, not powdery and not too lumpy...add black pepper and the first 3 tablespoons of mayo mix it in good, whipping it with a fork...then add in your chopped up pickles, making sure you strain as much of the juice off of the pickles as you can before you put them in...this just keeps it from getting too liquidy a mixture and cuts back on the salt that the pickles will add...do not add I say DO NOT ADD any salt to this dish whatsoever, as the pickles will take care of the salt needed... Mixing your pickles, yolks, mayo, and black pepper thoroughly together...then add in one teaspoon of yellow mustard, once this is all thoroughly mixed, taste mixture, it should be somewhat thick and should taste a good balance, not too sour, not too bitter, and not too sweet... If you find it too sour from pickles and mustard add that last half tablespoon of mayo, try not to go to 4 tablespoons because then it's going to start to get to liquidy a mixture, you want it to stand up in your little egg cups... Once you're done with a teaspoon, you scoop out a teaspoonful or a little better and fill each one of them...when you're done if you have any leftover go back and double fill what it will take...when you're done with that take a teaspoon of paprika, put it into the palm of your hand and then with your fingers pinch some and slowly dusting over the tops so that it doesn't land thickly, but sprinkled lightly like Paprika fairy dust... Wha-la! Deviled Egg Yum, Mangia!Serving Size: 1/2 egg, this makes about 24, if you don't s few up when peeling the shells off!=Number of Servings: 24.0Recipe submitted by SparkPeople user PANDORALESS.

The nutritional information for Deviled Eggs Yum (by Pandoraless) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 44.9

• Total Fat: 3.2 g
• Cholesterol: 80.7 mg
• Sodium: 116.8 mg
• Total Carbs: 0.4 g
• Dietary Fiber: 0.0 g
• Protein: 2.5 g