Anonymous 2-11-2005

4 large hard-cooked eggs

3 Tblsp. mayo (I use Miracle Whip)

1 tsp. dill pickle juice

1/4 tsp. celery salt

1/8 tsp. dried dill weed

dash pepper

Pickle slices or paprika

1. Peel cooked eggs. With a sharp knife, slice eggs in half lengthwise.

Carefully take egg yolks out of whites and place egg yolks in a

small bowl. Set whites aside for later. 2. Mash yolks. Add mayo,

pickle juice, celery salt, dill weed, and pepper. Stir to blend all ingredients until creamy. 3. Spoon the filling into the egg

whites, using all of the filling. 4. If you wish, garnish each

stuffed egg with a slice of pickle or sprinkle the top with paprika. 5. Store in the refrigerator until ready to eat.