Sometimes it takes a couple tries before a recipes for deviled eggs turns out the way I want it to. This recipe is based on one I originally found in a cookbook. It was initially altered based on the ingredients I had on hand. For instance, the original recipe called for white wine vinegar, and I only had white wine. The original recipe called for canned chipotles, and the best I could do at the time was a mix of smoked paprika and cayenne pepper. The first effort was okay, but something was missing, so I redoubled my efforts and tried again. The second time I was much pleased. I imagine my version would be good with chopped, canned chipotles as well, so in the spirit of experimentation, feel free to use whatever you have on hand.

SARAH’S ORANGE EGGS

Halve the eggs and remove the yolks. Combine the yolks, mayo, sour cream, lemon juice, mustard, paprika, orange zest and cayenne pepper in a small bowl with egg beaters until smooth. Spoon into egg white halves, chill and serve.

What’s good about these eggs is that they aren’t sweet, like you might expect. The orange zest adds orange flavor without the sugar of orange juice. Unless you add a lot of cayenne pepper, then these taste more or less like a classic deviled egg with a something extra. I never really measure my zest, I just grate it into the bowl until it looks about right, so feel free to use more or less zest to suit your tastes. The important element I discovered here was the lemon juice. The first round of these I tried making didn’t have enough depth; the use of lemon juice instead of vinegar or wine enhances the citrus flavor without distracting from the character of orange. I suppose regular paprika could be used instead of smoked, but I’m generally a fan of a little smokey flavor, and so I would recommend it if you have it. Otherwise, these eggs are highly recommended for anyone looking for a slight twist on the classic egg.