Ingredients

• - 1 dozen eggs
• - mayonnaise
• - Dijon mustard
• - sweet or honey mustard
• - pickle juice
• - paprika

Instructions

1. boil eggs for 12 minutes (I have found that older eggs are easier to peel that new eggs)
2. remove eggs from heat and soak in an ice bath (this makes peeling easier)
3. peel eggs (carefully)
4. slice eggs in half and remove the yolk, set aside whites
5. in a bowl, combine yolk with mayo and mustard and mix thoroughly, either by hand or mixer (I usually start with a heaping scoop of mayo and a squirt of each mustard ... then add more as necessary until the desired smoothness/texture is achieve).
6. drizzle in pickle juice and stir well (I use approximately 1 tablespoon)
7. place egg white on a plate of flat surface and then add yolk back in (you can do this with a spool or with a pastry bag)
8. sprinkle tops with paprika
9. refrigerate until 15-30 minutes before serving