Type what you have

Ingredients

• ✓ sweet pickle juice
• potato
• mayonnaise
• onion
• mustard
• milk
• butter
• salt
• black pepper
• paprika
• sweet pickle
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.
3. 3 Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.

By Clay Hendrix

Ingredients

• ✓ sweet pickle juice
• egg
• bread and butter pickle
• tuna
• celery
• salt
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
2. 2 Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

By CCOVEY

Ingredients

• ✓ sweet pickle juice
• cream cheese
• cheddar cheese
• salad dressing
• garlic salt
• sugar
• sweet pickle relish
• pimento

Instructions

1. 1 Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

By Tom Wyant

Ingredients

• ✓ sweet pickle juice
• yukon gold potato
• sweet onion
• egg
• celery
• sweet pickle
• salt
• black pepper
• mayonnaise
• yellow mustard

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
3. 3 Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.

By MICKE

Ingredients

• ✓ sweet pickle juice
• apple
• beef
• raisin
• white sugar
• beef broth
• orange
• sorghum
• pineapple juice
• cinnamon
• nutmeg
• clove
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix apples, diced beef, raisins, sugar, beef broth, orange sections, sorghum, pickle juice, pineapple juice, cinnamon, nutmeg, cloves, and salt together in a large bowl until well combined.
3. 3 Store filling in the refrigerator or freeze until ready to use.

By Darlene

Ingredients

• ✓ sweet pickle juice
• egg
• mayonnaise
• horseradish
• dijon mustard
• garlic
• cider vinegar
• salt
• black pepper
• tarragon
• green onion
• paprika
• tarragon leaf

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
3. 3 Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.

By Jason Warne

Ingredients

• ✓ sweet pickle juice
• macaroni
• egg
• mayonnaise
• sour cream
• salt
• black pepper
• mustard
• celery seed
• celery
• red onion
• green olive
• sweet pickle
• carrot
• green bell pepper

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
2. 2 Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
3. 3 In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
4. 4 In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

By Linda