Paprika Deviled Eggs

Who’s got their menu together for Easter?! Hopefully everyone does since Easter is tomorrow! I don’t know how it is where you’re from but here we always have a huge Easter dinner (we use to also have a huge Easter lunch when my grandmother was still able to cook)!!

One thing that has to be on our Easter Menu is Deviled Eggs! No  Deviled Eggs? No Easter Dinner haha.

I started making  Deviled Eggs probably 6 years ago and now they always end up on my list of items to make for every holiday meal. I suppose that means that they’re pretty good.

Not only are they good, they’ve only got a few ingredients! I normally have everything I need to make them in my fridge and just have to run out and get a carton of eggs before making them! (I normally make like 24  Deviled Eggs or more so I do buy a carton just for  Deviled Eggs!)

This year mom and I are splitting the menu items! We’re also not making a Ham this year for Easter! *GASP* I know, I know, I just heard the a huge gasp! Mom didn’t want to make one and neither did I, so unless one of the guys in the family takes on the role and makes one, we won’t be having ham this year.

Instead, we’re having:

Steaks
Baked Potatoes
Paprika Deviled Eggs
Broccoli Casserole
Chocolate Eclair
&
S’mores

I imagine there will be some corn hole games going and a fire pit crackling as well!

Happy Easter!! Hope it’s a fabulous day!

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Paprika Deviled Eggs
by: Angie Barrett 04/19/14                                                     (Click to Print)

Ingredients

1 dozen eggs
1/2 cup mayonnaise
2 tablespoons mustard
1 tablespoon pickle juice
1 teaspoon Paprika

Directions

Place eggs into a sauce pan, lay in one single layer. Cover with water. 

On medium heat bring the water to a boil. Once the water is boiling, turn off the heat and place a lid on the pan. Set a timer for 12 minutes. 

Once 12 minutes is up, place the pan under cold running water and run cold water over the eggs for about a minute or until they are cool enough to handle. 

Gently crack each egg shell on the side of the pan and carefully peel the egg shells from the eggs. 

Rinse them with cold water. Gently pat each one dry with a paper towel. 

Cut each egg in half lengthwise.

Scoop out the cooked yolk out and place into a bowl. (do this to each egg)

Use a fork to mash the cooked yolks.

In the bowl with the cooked yolks, add the mayonnaise and mustard. Mix well. Add the pickle juice and paprika. Mix well. Taste and adjust the taste to your liking.

Fill egg halves with egg yolk mixture. (I fill a plastic piping bag fitted with a decorative tip to pipe my filling into the egg centers!)

Dust with Paprika 

Makes: 24 Paprika Deviled Eggs

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