Deviled Eggs

Ingredients:
6 Eggs
1/2 teaspoon prepared Mustard
1/4 - 1/2 cup Mayonnaise
2 teaspoons Dill Pickle brine
Paprika

Garnish Options:

Chives, Yellow Curry Powder, dill springs, Crumbed Bacon

Directions:/

Turn on an oven burner to medium/high heat.
Place the eggs in a saucepan large enough that they are not on top of each other.  

Fill the pan with warm water until the eggs are covered plus 1/2 inch.

Cover the pan and place on burner.

When the water comes to a rolling boil, turn off the burner, but leave the pan with eggs there.  Set your timer for 20 minutes.

After the time has expired, pour out the water and place the eggs in ice cold water.

After a minute, change the water with new ice cold water.

Let sit for 3 minutes.

Take one egg out at a time, crack the shell all over, and peel carefully. Rinse the egg to make sure you have removed all of the shell.

Cut each egg in half lengthwise and put the yolks in a bowl, and set the whites on a tray or plate.
Smash the yolks until smooth using a fork or potato masher tool.
Add about half of the mayonnaise, and all the mustard, stir well. 

Add the pickle drippings, and mix. 

Add mayonnaise until it is the proper consistency.  It should be not be too runny or stiff. 

Beat by hand until smooth.

Fill each egg white with yolk mixture, using a spoon or a piping bag.

Sprinkle with Paprika.

Add other garnishes as desired.