Paradise found: my missing cookbook

I knew it would turn up eventually! I have found my missing cookbook, the one where I painstakingly hand write all of my favorite recipes from friends, family, and the whole wide world. Mom's Devilled Eggs are on page 80. This recipe is for Yeon, who proclaimed that she ate six of them at the Fourth of July Picnic. Use local cage-free eggs but use older ones; fresh eggs are impossible to peel. I know that both Rohrer's Meats and Chesapeake's Choice sell eggs at the Farmer's Market- I am not sure who else.

Get an egg tray. You can get them cheaply just about anywhere and devilled eggs are impossible without one.

Mom's Devilled Eggs

• 1 dozen eggs (or however many halved will fit your tray)
• yellow mustard (about 1/8 cup)
• mayonnaise (about 1/2 cup)
• juice from sweet pickles or relish
• 2 tablespoons chopped dry onion (the kind that comes in a spice container- look, you can use seeded mustard and fresh onion if you want but then it's not Mom's Devilled Eggs.)
• 1 tablespoon fresh chopped parsley
• salt
• pepper
• paprika

Bring eggs in water to a boil and boil gently for 20 minutes. Remove from hot water and put in a container of cold water in the sink. Let cool, about 10 minutes. This is an important step because your eggs need to set and you don't want to play with hot eggs. Peel eggs and cut and half. Put halves in egg tray. Remove yolks and put in a bowl. Mash yolks. Add mustard, mayo and pickle juice. Mustard proportions to mayo are about 1/4 to 3/4 but amounts are to taste. I know I hate this too but this is how the older generation does recipes. You will only need a few 3-4 tablespoons pickle juice- enough to make the mix fluffy like chocolate mousse but not runny. Add parsley and onion. Add salt and pepper to taste. Spoon into egg whites. If you want to put into a piping bag, you can do that, but these are not the smoothest yolks. Sprinkle with paprika and chill. Serve in a tray of ice if you are going to serve outside due to the mayonnaise.