Deviled Eggs - cooking recipe

Ingredients

12 eggs, hard boiled and peeled
1/2 cup mayonnaise (I prefer Miracle Whip)
1 tablespoon plain yellow mustard
1 tablespoon pickle juice (juice from the jar)
1 teaspoon celery seed
1/2 - 1 teaspoon salt (according to taste)
1/4 teaspoon white pepper (or according to taste)
1 teaspoon sugar (or according to taste)
2 tablespoons minced scallions or 2 tablespoons chives
1 teaspoon paprika

Preparation

Cut boiled eggs in half, lengthwise.
Remove yolk and place in medium sized bowl.
Place egg whites on serving platter.
Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks.
Mix until a creamy consistency.
Add more mayonnaise, if necessary, for a really creamy texture.
Spoon or pipe into the hollowed out yolk portion of the egg white.
Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives).
Chill at least one hour before serving.