Recipe courtesy of Polly Judd
Save Recipe Print
Total:
40 min
Active:
15 min
Yield:
24 eggs
Level:
Easy

Ingredients

Directions

Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika.

More from:

Summer Parties

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Eggs Over Easy

Recipe courtesy of Alton Brown

Gazpacho

Recipe courtesy of Jamie Deen

Guacamole

Recipe courtesy of Alton Brown

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Chicken Salad

Recipe courtesy of Food Network Kitchen

Nectarine-Raspberry Slab Pie

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Ina Garten

Polly's Deviled Eggs

Recipe courtesy of Polly Judd

Deviled Eggs

Recipe courtesy of Clean Plate Club Events

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.