The best part of deviled eggs (if you like them at all - they are definitely a love/hate food) is the whipped up yolk. The whites serve only as a rubbery delivery mechanism for yolky goodness. Why must deviled eggs be served on egg whites? Why can't they be served on, say, cupcakes? They can!
Like its savory counterpart, deviled egg frosting starts with hard boiled egg yolks. But, instead of lightening them up with mayonnaise, the frosting uses heavy whipping cream. It's sweetened with the addition of powdered sugar and thickened with butter. The classic deviled egg topper, paprika, is mixed into the frosting, providing a little kick - and in my case, smokiness (I used a smoked variety of paprika). The end result is a frosting like none other. Because of all of the egg yolks, it's like eating a thick custard. I'd devour a cup of this frosting straight up, but it is frosting, after all, and you may be wondering what flavors to pair it with.
