Ingredients:
- 12 large eggs, hard-boiled and peeled
- ¼ cup mayo
- 1 tbsp. butter, softened to room temperature
- 2 tsp. yellow mustard
- 2 tsp. dijon mustard
- 2 tsp. sweet gherkin pickle juice
- 1 tsp. sugar
- ⅛ tsp. salt
- ⅛ tsp. pepper
- dash hot sauce
- paprika, for sprinkling
Directions:
- Cook the eggs, peel and set aside.
- Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
- Add mayo, butter, mustards, pickle juice, sugar, salt, pepper and hot sauce. Use a fork to mash well. Spoon filling into each egg white or use a decorator tube.
- Sprinkle with paprika.
