Serves: 8
Total Calories: 61

4 eggs hard-cooked large
3 tablespoons mayonnaise
1 teaspoon dill pickle juice
1/4 teaspoon celery salt
1/8 teaspoon dill weed dried
dash black pepper
Pickle slices or paprika, if you wish

1. Peel cooled hard-cooked eggs. With a sharp knife, slice eggs in half from one end to the other. Carefully take egg yolks out of whites and place egg yolks in a small bowl. Set whites aside to use later.

2. Mash yolks with a fork. Add mayonnaise, 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 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.

Nutritional Facts:

Serves: 8
Total Calories: 61
Calories from Fat: 51

More Recipes from the Snacks 'n' Stuff Cookbook:
Bananas-on-a-Stick
Cheesy Popcorn
Cinnamon-Sugar
Fancy Stuffed Eggs
Grab-It-and-Run Snack Squares
Honey-Coated Popcorn
Three O'Clock Munchies
Unbelievable Banana Dog
Veggie Dip