Perfect Deviled Eggs

Truth be told, my distaste for mayonnaise won’t allow me to eat Deviled Eggs but I still love to garnish them with chives and bacon and put them on display as part of a beautiful Easter brunch. Here’s the only recipe my family uses, enjoy!

Classic Deviled Eggs

Ingredients:

6 large eggs

1/4 cup of mayonnaise

1 teaspoon of sweet pickle juice (it’s both sweet and acidic)

1 tablespoon of Dijon

For topping/garnish: Paprika, Bacon (I prefer uncured) and thinly sliced chives or scallions

Combine eggs, mayonnaise, pickle juice, mustard in a food processor. Salt and pepper to taste. Spoon filling (or pipe filling using a ziploc bag with a corner cut-off) into egg-white half. Sprinkle with paprika, add bacon and finish with chives.

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