Deviled Eggs

Measures	Ingredients	Weights
24	Eggs, large, hard boiled, peeled
3/4 cups	Mayonnaise	-
1 tbsp	Mustard, Dijon	-
3/4 cup	Bick's® Baby Dill Pickles, minced	100g
	Salt
	Cayenne
	Paprika, sweet

Yield: 48 pieces

Instructions:

Cut eggs in half lengthwise and remove yolks.
Mash yolks or pass through a sieve. Mix in mayonnaise and mustard until very smooth. Stir in minced pickles. Season to taste with cayenne and salt.
Mound or pipe into egg white halves. Sprinkle with paprika.