LYNDA'S DEVILED EGGS

Steps:

• Slice eggs lengthwise, slipping yolks into a separate bowl.
• (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
• Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
• This helps avoid those lumps of unmixed yolk you sometimes find.
• Add gherkins and juice.
• Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
• (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
• Taste.
• Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
• Scoop into egg white halves, top with paprika, chill before serving.