On Apr 5, 4:23*pm, Dan Abel > wrote:
> In article 7>,
> *Wayne Boatwright > wrote:
>
>
>
>
>
> > On Sun 05 Apr 2009 11:28:45a, zxcvbob told us...
>
> > > Billie wrote:
> > >> I make deviled eggs a lot, but for the life of me, I cannot get the
> > >> sprinkle of paprika correct. I've used everything from jars with fine
> > >> sifters on top, to just using my fingers, and I can't get it to look
> > >> like a fine dusting. My late mother-in-law used to get it done
> > >> perfectly, but I end up with clumps.
>
> > >> Thanks!
>
> > > You're probably holding the shaker (or your fingertips) too close.
>
> > > Bob
>
> > I use an ordinary pepper shaker with small holes, holding it at last 6-8
> > inches above the eggs. *Works well for me.
>
> Yeah, but you're in the dry. *Maybe Billie is in a damp climate. *Once
> it clumps up in the bottle, there's not much to do.
>
> Besides, I'd rather have cayenne!

Egad! That's what we use. In fact, the official name in our house
for
cayenned is "Not Paprika". As in, "That's Not Paprika on those
deviled
eggs."

Cindy Hamilton