Pat's Deviled Eggs

Hard boil five eggs until yolks are solid yellow (not orange). I boil for 20 minutes then put in an ice water bath in the refrigerator for at least one hour. You may hard boil the eggs the night before. Peel the eggs carefully. Cut the eggs in half with a smooth knife. If there is an air bubble on one end, try to cut the air bubble in half, so the yolk and yolk cavity is even for both halves. Put the yolks in a small bowl. Put the whites on a serving plate. Throw out the two egg-white halves that are broken or uneven, so you have eight halves and 20 half yolks. Using a fork, mash the yolks into tiny crumbles. Use a fork to stir and a spatula to scrape the sides and bottom of the bowel as you continue to stir the yolk mixture throughout the recipe. Add all ingredients to the yolk. You may wish to reserve a bit of salt, pickle liquid and vinegar at first, then add as needed to suit your taste. When the yolk mixture tastes the way you want it, use the fork to gently fill the egg white cavity with a teaspoon at a time until all the egg whites are filled. Use the fork to fluff the yolk mixture. Gently sprinkle paprika on the top of each deviled egg. Refrigerate until served. For a fun Easter twist, put the sliced egg whites in cups of food coloring and water for a bit until the desired color is achieved. (I don't recommend using yellow or green, and keep the colors pastel for Easter.)