Can you say the title of this post five times fast without tripping over your tongue? It may be a tongue twister, but it’s true in my opinion. I’ve heard multiple discussions over whether to add sweet or dill pickles to deviled eggs. I say forget them altogether, and make sure you don’t leave off the paprika!
Paprika is often a overlooked spice: people usually use it as more of a decoration than as a spice. Actually paprika can nice flavor to dishes such as chili, spaghetti sauce, or anything that would benefit from a mild bell pepper flavor. A generous sprinkle of this spice on top of deviled eggs can change them from flat to fabulous.
On Thanksgiving, I shared my mother-in-law’s mouth-watering recipe for cornbread dressing. For the Christmas season, I was granted permission to share another of my family’s favorite dishes: my mom’s deviled eggs.
These are so tasty that pretty much any person who has ever tried them has asked my mother for the recipe.
“Delicious Deviled Eggs”
12 hard-boiled eggs (Place eggs in cool water & bring to a very gentle boil. Cook 12-15 minutes, cool, & peel.)
5 Tbs. mayonnaise or salad dressing
1 1/2 Tbs. regular mustard
1/4 tsp. salt
1/8 tsp. pepper
In a bowl combine mayo, mustard, salt, & pepper; mix well. Cut eggs in 1/2 lengthwise & remove yolks. Add yolks to mixture in bowl & blend well with a fork. Stuff mixture into egg halves. Sprinkle tops of yolk mixture with paprika.