Busy's Best Deviled Eggs

Directions

1. When Large 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.
2. Lay a strip of paper toweling on your kitchen work surface and place the mixing bowl next to it. When the Large eggs are through boiling, cold them quickly and peel them carefully. Slice each peeled egg in half, either through the poles or possibly across the equator, as is your wont.
3. 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 Large eggs, mash up all the yellows in the bowl and thoroughly incorporate into the deviling mix.
4. Taste the mix and adjust the seasonings. Add in a little bit of salt and taste again. Repeat till you reach which point at that all the flavors come together well, and you know you are through. Don't over-salt.
5. Spoon a good dollop of the deviled mix into each eggwhite half, then dust them all lightly with paprika. Remove to deviled egg plates, refrigerateand serve. May be garnished with sliced green or possibly black olives.
6. Please remember when you are adjusting the seasoning which, even though the deviled mix sees to be rather warm, the Large eggs will be served cool and the "heat" diminished thereby. I recommend small or possibly medium Large eggs as opposed to large or possibly jumbo because the small ones make a much more manageable hors d'oeuvre.