I just love deviled eggs, but for whatever reason, I don’t make them very often. But when Easter rolls around, it’s always the perfect way to use up those leftover colorful eggs.
You know, recipes like this are funny because everyone has their own way of making them. Oddly enough, every recipe I’ve seen and all the eggs I’ve seen that other that other people have made have paprika on them as a garnish, but I never once saw my mom make deviled eggs with paprika. Not once.
Now, I always say that the way your mama did it was the right way, so I’m showing them both ways here – some with paprika and some without.
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 dashes vinegar-based hot sauce
- paprika (optional)