Instructions: When eggs have been put on to boil, do all required chopping and then thoroughly blend together in a mixing bowl the mayonnaise, onions, pickles, pickle juice, powdered mustard, black and white pepper and the Tabasco sauce.

Lay a strip of paper toweling on your kitchen work surface and place the mixing bowl next to it. When the eggs are through boiling, cool them quickly and peel them carefully. Slice each peeled egg in half, either through the poles or across the equator, as is your wont.

As you slice each egg, carefully pop the yellow into the bowl and place the whites, cut sides up, on the paper towels. When you have finished slicing the eggs, mash up all the yellows in the bowl and thoroughly incorporate into the deviling mixture.

Taste the mixture and adjust the seasonings. Add a little bit of salt and taste again. Repeat until you reach that point at which all the flavors come together well, and you know you are through. Do not over-salt.

Spoon a good dollop of the deviled mixture into each eggwhite half, then dust them all lightly with paprika. Remove to deviled egg plates, chill and serve. May be garnished with sliced green or black olives.

Please remember when you are adjusting the seasoning that, even though the deviled mixture sees to be rather hot, the eggs will be served cold and the "heat" diminished thereby. I recommend small or medium eggs as opposed to large or jumbo because the small ones make a much more manageable hors doeuvre.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.