1 tbls pickle juice 2 pinches fine sea salt 1/2 tsp sugar
24 round bread and butter pickle slices sprinkle of paprika
Put eggs in a pan and cover with water. If you're using fresh eggs like me, dump a bunch of table salt in the boiling water with the eggs. It helps the shells peel off easier. Bring to a boil, then cover and remove from heat. Let sit for 13 minutes (I learned this from Martha Stewart). Drain hot water then cover eggs with cold water.