Change of Pace Deviled Eggs
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 12 eggs
- 1⁄2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1⁄2 teaspoon Dijon mustard
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried chives
- 1⁄4 teaspoon dried dill weed
- 1 teaspoon louisiana hot sauce
- 1⁄2 teaspoon smokehouse pepper
- smoked paprika
directions
- Put eggs in large kettle or pot and cover with lukewarm water. Bring to a boil, then cover and turn off heat. Let stand off heat for 20 minutes. Remove eggs and rinse under cold water. Allow to cool to room temperature, then peel, halve, and remove yolks to mixing bowl and mash with a fork.
- Add next 8 ingredients and mix well to combine and mixture is smooth.
- Spoon or pipe egg yolk mixture into egg white halves. Sprinkle with smoked paprika and serve.
- Note: I actually made the yolk mixture and refrigerated separately from the egg whites the night before. I then filled the eggs about 1 hour before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!