Finger food: Deviled Eggs

Here's a comeback finger food to add to your Thanksgiving dinner...deviled eggs! 
As for my family, deviled eggs are dad's specialty now. So sorry to disappoint you, those aren't my man hands.
Technically, I wouldn't suggest holding the piping bag as shown above, but my dad's finger has issues holding it the other way.

Deviled Eggs
adapted from The Deviled Egg Gourment

Note: I like to eyeball the measurements, but below is a recipe I used all the time before I gave up measuring gooey things like mayo.


6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise (or Olive Oil Mayo)
½ tsp dry ground mustard
½ tsp pickle juice (or white vinegar)
1/8 tsp salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork (unless you made a boatload, I would suggest using a food processor.) Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Pipe mixture into the empty egg white shells and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.


 Guess what happened to the leftover egg mixture? Deviled baby carrots! Leggo.
Piped, shell-style.


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