Bob Terwilliger wrote:

> Kswck wrote:
>
>>> Mix egg yoke with mayonnaise or salad dressing, ground mustard and
>>> little
>>> S&P, placed back into whites and sprinkle with paprika.
>>> Source: Google
>>
>>
>> Try it with Smoked paprika.
>
>
> I did try that once but wasn't crazy about the result. I'm revisiting the
> idea now, considering a kind of Spanish stuffed egg with green olives,
> smoked paprika, and mayonnaise made with bay/saffron-infused olive oil.
> But I'm sad to say that smoked paprika added to more "normal" deviled
> eggs didn't work for me. (Old Bay was better.)
>
> I should also mention that bacon is a very good addition to most deviled
> eggs; the recipe that Wayne posted for Grandmother's Deviled Eggs looks
> very
> good to me.
>
> Bob

Gently folding the very small 'champagne' grapes into the mildly
seasoned egg yolk mix is very nice. And while not to everyone's taste
but making for a strong presentation try decorating the egg yolk with a
crystallized violet, an interesting, and i think very nice taste and a
nice look.

Its particularly nice when serving the egg yolk as a dip, mounded in a
bowl, with crisscrossing lines of crystallized violets.
--
JL