Is there anything that screams Easter more than deviled eggs? A staple at Easter, picnics, buffets, and anywhere else a relatively cheap and easy appetizer or side dish is needed. How one makes their deviled eggs is up for debate.

There are two camps when it comes to deviled eggs, those firmly in the mayo/salad dressing side, and those who staunchly defend their vinegar infused deviled egg base. My sister-in-law is firmly in the latter, and I am in the former.

Deviled eggs makes me think of holidays at Grandmas. When the dish was made, out came the blender. The filling always had to be made in the blender to ensure a very smooth and creamy filling. A recipe was never followed, you just added the ingredients til the right consistency and taste. The boiled egg yokes, mayonnaise or Miracle whip, a bit of yellow mustard, salt, and the secret ingredient…a bit of Grandma’s homemade sweet pickle juice to sweeten the creamy base. No chopped up pickles though, just the juice!

Once that creamy mixture was whirred in the blender and carefully spooned into the waiting egg white base it then had to be topped with a sprinkling of paprika. Skip this step and a very stern look from Great Grandma (who always sat at the table in the midst of cooking mayhem) would point at the tray of naked eggs. No words were needed, it was known what she meant, don’t forget the paprika.

I’m not sure if deviled eggs will grace my Easter table this year, I don’t have any homemade pickle juice, and paprika? I have no idea if there is a jar of the spice in my cabinets. But I will make them sometime this year, just for nostalgia if nothing else.

What about your eggs? Mayo? Vinegar? Yeah? Nah? Hate? Love? What gets your eggs devilish?