Deviled Eggs (or, as Finley calls them, Double Eggs) Print this recipe
What a great addition to a sandwich and chips on a hot summer day! Finley calls these "Double Eggs" and the name has started to grow on us!

12 eggs, boiled and shelled
1-2 T. mayonnaise
1-2 T. mustard
2-3 T. sweet pickle juice (from a jar of sweet pickles)
salt and pepper

Cut eggs in half lengthwise. Remove yolks and place in a medium mixing bowl. Place egg whites on a platter and set aside. Combine yolks, mayo, mustard, and sweet pickle juice, mashing the yolks at the same time. Add salt to taste. Taste a small amount of yolk mixture, adjust mayo, mustard, and/or pickle juice to taste. Fill egg whites with yolk mixture. Sprinkle tops with pepper.