A classic Deviled Eggs Recipe, just in time for Easter! This is the quintessential appetizer for Spring that everyone seems to love.
Peel hard boiled eggs and slice in half. Pop out egg yolks into a medium bowl and place the whites onto a serving platter.
To the egg yolks, add in mayonnaise, pickles, pickle juice, chives, tabasco sauce, dill, salt and pepper. Stir until smooth (I find a whisk works really well for this.)
Spoon filling into a piping bag and fill the whites. Garnish with finely chopped chives, paprika or course ground pepper. Refrigerate until ready to serve.