Deviled Eggs

Traditionally I make deviled eggs like my mom does: yolk, Marzetti's slaw dressing, salt and pepper. Here in Japan, you can't find Marzetti's products anywhere, so over the past couple of years I've gotten really creative with my deviled egg recipe. Nowadays, here's what I do:

Hard boil eggs, peel, then slice each egg in half and separate whites and yolks. Place yolks in a bowl and mix with about 1/2 cup mayonnaise, a tiny squirt of mustard, one diced sweet gherkin pickle, three tablespoons of sweet gherkin pickle juice, one tablespoon tartar sauce, salt and pepper. The mixture should not be dry, but not runny either; it should be creamy and easy to work with, yet hold stiff peaks. Since the measurements will differ with how many eggs you're making, add each ingredient a little bit at a time so you can guarantee it will not be runny. If it's too runny, the only thing that will thicken it is more yolks, so go slowly.

Once your yolk mixture is perfected, fill all the whites using either a couple of forks or spoons, or an icing bag if you would like them to look extra fancy. Sprinkle the top of each one with a tiny bit of black pepper and paprika. Chill before serving.