Grandma's Deviled Eggs

Note from Marie: My grandmother - Jeannie - used to make these deviled eggs all the time. She would often serve them as an appetizer before a summer dinner, or pack them as part of a picnic lunch. Following her tradition, I made them -- along with Skip-a-Step Chicken Salad Sandwiches and Fudgey Brownies -- on my Picnic Show. If you do happen to take the eggs on a picnic, make sure you pack them in a cooler, as the mayonaise and eggs need to stay chilled. Also, if you happen to be out of the parsley or the celery, don't fret; these are optional ingredients, and the deviled eggs will be enjoyed by all - with or without. For a spicier version, try "Not Your Grandma's Deviled Eggs," which include pickled jalapenos instead of pickles! De-lish!

Makes 12 deviled eggs.

Ingredients:

6 cooked large eggs, peeled

3 tablespoons mayonnaise

1 tablespoon mustard

1 tablespoon pickle juice

2 tablespoons minced celery

1 tablespoon minced dill pickle

2 teaspoon chopped flat-leaf parsley

1/8 teaspoon kosher salt

Paprika

Instructions:

Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. In medium bowl, mix the yolks with mustard, mayonnaise, and pickle juice until the mixture is smooth and light. Add the celery, pickle, parsley, and season with salt.

Spoon yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.