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Slice each egg in half lengthwise and remove the yolks. Place all yolks in a medium-sized bowl. Add 2 Tbsp. mayonnaise, mustard, 1 tsp. pickle juice, and a pinch of salt and pepper to the egg yolks. Mash with a fork (or beat with a hand mixer) until completely smooth, adding additional mayo or pickle juice as needed to get the consistency creamy. (Alternatively, you can combine the yolk mixture ingredients in a zip-top bag and mash with your hands.)
Scoop deviled yolk mixture back into the egg white halves using a spoon. Alternatively, you can scoop the mixture into a plastic sandwich bag and snip off the corner to create a “piping bag.”
See notes for variations!