Elodie’s Famous Deviled Eggs
This recipe is an easy crowd-pleasing family favorite from my grandmother.
– Shelby Colwell, Meriden, CT
- 12 hard boiled The Farmer’s Cow Fresh Connecticut eggs
- 1/4 cup mayo
- 1 tbsp finely diced pickles with juice
- 1/2 tbsp Dijon mustard
- Salt & pepper to taste
- Fresh dill and a sprinkle of paprika for garnish
Hard boil eggs, cool and peel. Cut eggs in half lengthwise and gently spoon out yolks. Mash yolks in a medium bowl. Stir in mayo, pickles, juice, and mustard. Add salt & pepper as needed. Spoon mixture back into eggs. Top with dill and a sprinkle of paprika. Refrigerate until ready to serve.