Parsley and Vinegar Deviled Eggs (Round 2)

I originally tested this recipe on January 6 (http://thebestdeviledeggs.blogspot.com/2008/01/parsley-and-vinegar-deviled-eggs.html) and made an error. This recipe called for half mayonnaise and half Miracle Whip, and I used all Miracle Whip. Since then, I've taken some classes in basic reading fundamentals, and I was able to successfully test this recipe AGAIN, this time actually following the recipe.

And the difference was noticeable. Whereas in the original recipe, the Miracle Whip became the dominant flavor, in the redo the Miracle Whip just provided a little tang and the mayonnaise provided the rest of the substance. That allowed the other ingredients - the parsley, the vinegar, and the hot sauce - to stand out a little more.

But the change didn't make this recipe "great." It's adequate - in fact, it was VERY popular with the tasters when I made it - but it's just nothing special.

Here is the recipe:

6 hard-boiled eggs, peeled and sliced in half
1/2 teaspoon dry mustard
1/4 each salt and fresh ground pepper
1/2 teaspoon dry parsley flakes
1/2 tablespoon white vinegar
couple dashes hot pepper sauce (to taste)
just less than 1/4 cup mayonnaise
just less than 1/4 cup Miracle Whip
paprika, to garnish

1. Mash yolks with a fork until crumbly.
2. Add mayonnaise and Miracle whip a little at a time until the yolk mixture if of a paste consistency.
3. Add dry mustard, salt, pepper, and parsley and mix with fork.
4. Add vinegar and hot pepper sauce.
5. Fill egg white halves.
6. Sprinkle with paprika to garnish.
7. Refrigerate until ready to serve.

Above: adding the mayonnaise, Miracle Whip, and dry mustard

Above: adding the salt, fresh ground pepper, and parsley flakes.

Above: adding the white vinegar, the hot sauce, and the finished product.

The texture and flavor were improved, but everything else remains the same. A slight bump in score, but not a lot. And I'm so goddamn tired of seeing paprika as a garnish of deviled eggs (it's a lazy garnish - just sprinkle, nothing else required) that I vow to make five consecutive recipes that use ANYTHING OTHER THAN PAPRIKA as the garnish.

Here are the scores:

Overall: 58 out of 100
Texture: 13 out of 20 (held up better with mayonnaise used appropriately)
Flavor: 13 out of 20
Uniqueness: 8 out of 20
Appearance: 7 out of 20 (I've had enough of paprika as the garnish - see above)
Ease of preparation: 17 out of 20

Comments?