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1 dozen large hard boiled eggs, peeled
1/2 cup Paleo Mayonnaise
2 tablespoons dill pickles
2 teaspoons prepared mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
paprika to garnish
- Place eggs in sauce pan
- Add cold water to eggs cover by 1"
- Bring water to a boil and immediately remove from heat & cover
- Let eggs stand in hot water for 15 minutes
- Cool eggs completely under running water or ice bath and refrigerate until ready to finish Devilish Eggs
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- Cut eggs in half lengthwise
- Empty out yellow yolks into medium bowl
- Mash with spoon and add mayonnaise, mustard, chopped pickles, pickle juice, salt and pepper. Mix/mash all these ingredients well and spoon into a ziplock bag
- Assemble egg halves on serving platter and pipe the filling into each egg.
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1st Keep
 Charles_Cantu
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