I am a huge Reese Witherspoon fan. Some of my favorite RomCom movies of all time are movies such as “Legally Blonde”, “Sweet Home Alabama” and “This Means War”. Equally, […]
I am a huge Reese Witherspoon fan. Some of my favorite RomCom movies of all time are movies such as “Legally Blonde”, “Sweet Home Alabama” and “This Means War”. Equally, I love her more serious dramas such as “Walk The Line” (Her take on June Carter was amazing). So needless to say, when Reese’s new book “Whiskey In A Teacup” came out I picked up a copy.
“Whiskey In A Teacup” is a charming and delightful read. I really enjoyed learning about her life (both past and present) in the South. I really also loved that she included a ton of recipes that she utilizes in her personal life, when away from the glitz and glam of Hollywood. Many of these recipes are Reese’s own recipes, while others are recipes of her family and friends.
One of the recipes I decided to try out was her recipe for “Paprika-Dusted Deviled Eggs“. I figured I would start off with that since my husband is a deviled egg fanatic.
- 1 dozen large eggs
- 1/4 cup good mayonnaise such as Hellman’s or Best Foods
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon hot sauce
- Hot Paprika
- Fill a large mixing bowl with lots of ice and water and set aside.
- Bring a large stockpot filled with about 4 inches of water to a rolling boil. Using a slotted spoon, carefully lower the eggs into the boiling water. After 14 minutes, transfer to the ice bath with the slotted spoon. When completely cool, drain and carefully peel off the shells, taking care not to tear the egg whites. Rinse off any bits of shell and pat dry.
- Slice the eggs in half lengthwise and remove the yolks, placing them in a medium bowl with the mayonnaise, mustard, salt, and hot sauce. Mash with a fork until smooth. Spoon the yolk mixture back into the egg halves (or pipe the yolk mixture into the cavity of each white). Garnish each half with a dusting of paprika. Serve in a deviled egg dish.
I made the recipe exactly per instructions. These eggs were delicious and they were not overpowering in terms of heat from the hot sauce or hot paprika. They did have a slight kick, but nothing that is going to send you running for some water or have your eyes watering profusely. I ended up scooping the egg yolk mixture into the egg whites and using fork tines to give the textured look. To get your eggs to look like those in Reese’s book, you will need to pipe the egg yolk mixture into the egg white. Unfortunately, I was out of piping bags when I made these. I still think they came out nicely though.
I definitely see myself using this recipe often for cookouts, or any sort of family gathering.
I will be sampling more recipes from “Whiskey In A Teacup” so keep an eye out for those posts!
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