The name “deviled eggs” might imply red horns and pitchforks, but it’s actually a reference to the heat of the spices used in this wee delicacy. In Good Lookin’ Cookin’ (Ten Speed Press), a new cookbook from Dolly Parton and her sister Rachel Parton George, Parton shares the family recipe for gentler-sounding “dressed eggs” with mayonnaise, Dijon mustard, Tabasco sauce, and paprika—traditional and just the way Parton’s husband, Carl, likes them.
Of course, Parton has some suggestions for dressing them up further—like adding a tablespoon of minced sweet pickles or minced olives to the yolk mixture, depending on your preference for sweet or savory. Or following in other Parton family members’ footsteps and garnishing with chopped bacon. But perhaps her handiest tip comes in the recipe below, in which she suggests using two spoons to fill the eggs—one to scoop, one to fill.
