April 12, 2011 § 9 Comments
When we were little, and we had one of those miserably hot and humid summer days, my mom would make what she called a “cold dinner.” Cold dinners meant no hot dishes. She couldn’t bear to turn on the oven when it felt like 100 degrees, so dinner consisted of things like cucumber salad, open faced sandwiches, melon wrapped in prosciutto, and deviled eggs. I love deviled eggs. I realize they may not be the most popular appetizer- there’s egg, there’s mayo- there’s really no getting beyond that. So if you don’t like them and we happen to be at a BBQ or cookout together, you can leave them to me. And if you do like them, I’m a firm believer that no matter what recipe you use, you should always include a hint of mustard, paprika, and finely chopped onion.
Today’s no scorcher but I’ll eat deviled eggs any day of the week. These guys don’t require much prep, so they’re ideal for those lazy weeknight dinners when I’d much rather be watching TV than cooking. Excuse me while I catch up on Brothers and Sisters.
Distribute yolk mixture evenly among egg white halves. Sprinkle generously with paprika, and place in fridge to chill for at least 30 minutes before serving.