I'm not sure why I made Deviled Eggs today. I don't really care for the taste of eggs although I love Scrambles for breakfast and a good (and one must qualify the meaning of the word "good"!) egg salad sandwich is a handy lunch in the summer with a tall glass of iced tea.
We had ham on Christmas and for some reason, I think Deviled Eggs go with ham, but I didn't make them that day. I was too lazy. Perhaps they'll go fine with the leftovers.
Today seemed like as good a time as any to make them so I boiled six eggs, sliced them in half and emptied the yolks into a gorgeous green bowl.
There were suggestions of adding jalapeno juice and bacon bits to the mixture … and even pickles, but I stuck with the simple, tried and true, bit of mayo and mustard, salt and pepper.
I'm not sure where the practice of sprinkling them with paprika and/or parsley came from other than to make them look pretty, but I figure that although I usually insist on knowing "why", I don't always HAVE to. I sprinkled to my heart's content … And those eggs are beautiful indeed.