Lunch: Deviled Eggs

Ingredients

12 whole Hard-boiled Eggs, Peeled And Halved
1/2 cup (Real) Mayonnaise
1 Tablespoon Yellow Mustard (or Dijon)
Salt And Pepper, to taste
2 teaspoons Finely Chopped Pickles Or Pickle Relish
1 teaspoon White Vinegar
1 teaspoon Pickle Juice (optional)
Paprika, For Serving

Instructions

Remove the yolks from the egg halves and place them into a bowl. Mash the yolks with a fork until they're totally broken up. Add mayonnaise, mustard, salt, and pepper, and stir it/mash it together until totally smooth. Add the pickles, vinegar, and pickle juice, if using. Stir to combine; mixture should be mostly smooth.
Use 2 small spoons (or a piping bag) to place large dollops of the egg mixture into each egg half. Note: If you fill the halves really full, you may have some halves left over.
Serve on a bed or radicchio or red cabbage with a sprinkling of paprika!

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