Deviled Egg Spread with Smoked Paprika

Name: Deviled Egg Spread with Smoked Paprika
Yield: makes 1 1/2 cups
Ingredients: 6 hard-cooked eggs, finely chopped; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon smoked paprika, plus more for garnish; Hot pepper sauce; Kosher salt and black pepper; Sliced green onions or chives; Crackers, party rye, toasted bagels, or bagel chips

January 24, 2012

Deviled eggs can create a fair amount of anxiety. It’s the peeling that’s the problem. Experts say older eggs with more of an air pocket peel more easily, some say leave the cooked eggs in the fridge a couple of days before peeling, some say add a little vinegar to the boiling water. All we know is that when it counts, they don’t peel. Deviled Egg Spread with Smoked Paprika is the happy outcome after a fit of frustration with a bowl of broken hard-cooked eggs. Hey, you’re thinking, that’s just egg salad. So what! The smoked paprika adds the devil and makes a perfectly lovely spread for party rye or crackers.

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