Classic Deviled Eggs:
1 T Creole Mustard
2 T Dill Pickle, Minced
1 t Parsley, chopped
1/2 Lemon, Juiced
Kosher Salt & Black Pepper to taste
Boil Eggs for 12 minutes in salted water, drain, and cool in ice water.
Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.
With a fork or whisk, break up yolks and add in mustard, mayo, pickle, and parsley.
Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.
Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.
Top with a sprinkle of Cayenne, or other preferred garnish.