Deviled Eggs

Deviled eggs are one of my all-time favorite foods, but I don't make them often.  They're usually reserved for the holidays or special occasions.   Mayonnaise is one of my least favorite foods (I usually don't even put it on sandwiches), however I can't help but love it in all the picnic-style foods like potato, egg, and macaroni salads.

I've seen deviled egg versions with onions and green peppers and whatnot, but I personally prefer a creamier texture.  Once I even attempted to make them with Miracle Whip, and despite my preference in some cases, I like my deviled eggs require good old fashioned mayonnaise.

Paprika is an ingredient I've found myself using more lately, especially with BBQ recipes, but I still associate it first with deviled eggs because that was the main use I recall from growing up.  So once I decided on making Paprika Parmesan Chicken the other day and started getting out the ingredients, I spotted the eggs in the fridge and decided the paprika combination could be perfect.  I follow a simple recipe that my Mom showed me when I was younger.

I started making them by placing the eggs in water in a saucepan, then heating them to boiling.  I then turned off the stove and let the eggs cook in the hot water for about 10 minutes.  Once they were cool, I gently rolled them on a paper towel, peeled off the shell, and rinsed them.

I cut the eggs in half lengthwise, then tried to carefully spoon out the yolk.  I'm sure you can tell by the picture below that I did a less than perfect job, and may need some more practice.  Even if the egg white gets torn, though, the thickness of the yolk filling often is enough to hold them together.

Next I smashed and cut up the yolks in a small bowl.

I mixed in mayonnaise, mustard, Worcestershire sauce, and a tiny bit of paprika, then scooped the mixture back into the eggs.  I finished them off by sprinkling a bit more paprika on the top and voila.

Delicious as always, my eggs made a great side dish with the chicken.  The Worcestershire sauce adds just the right amount of flavor with the paprika.  I may try another variety sometime using Greek yogurt in place of some of the mayonnaise, just to cut some calories, but for now I'm just happy to have some deviled eggs around!

Deviled Eggs Recipe


5 eggs
1/4 cup mayonnaise
1 tablespoon yellow mustard eggs
1 teaspoon Worcestershire sauce
1-2 teaspoon paprika


Place eggs in a medium saucepan and fill with water. Cover and heat to boiling. Turn off heat and let eggs sit 10-12 minutes. Drain water and add cold water to the pan. Allow eggs to cool, then peel off the shell. Slice eggs in half lengthwise, then carefully scoop out the yolk and place in a small bowl. Crush yolks with a spoon before adding other ingredients. Add mayonnaise, mustard, Worcestershire sauce, and about 1/2 teaspoon of paprika and mix well. Spoon the mixture into the eggs and sprinkle paprika over the top.

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