Deviled Eggs Recipe,
with Options

Basic Deviled Eggs Recipe:

12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons mustard
Salt and pepper to taste
Paprika

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs recipe come to life. Makes 24 appetizers.

Try one of these options:

• Substitute sour cream for the mayonnaise.
• Substitute mustard with Dijon mustard or spicy brown mustard.
• Add one of the following to the filling:
  
  
  • 2 finely chopped green onions,
  • 2 tablespoons minced fresh parsley,
  • 1 tablespoon chopped chives,
  • 1/2 cup chopped shrimp, crab, or salmon,
  • 3 tablespoons crumbled blue cheese,
  • 1/2 cup chopped olives,
  • 1/2 cup shredded cheddar cheese.

• Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider vinegar and 1 teaspoon Worcestershire sauce.
• Pesto Deviled Eggs: Substitute Dijon mustard for plain mustard. Eliminate the mayonnaise and add 1/3 to 1/2 cup pesto sauce to the yolk mixture. (Test for taste and texture.) Forget the paprika and garnish each appetizer with a small fresh basil leaf.
• Low cholesterol deviled eggs: Discard all but 2 whole egg yolks. Chop 8 egg-white halves (4 whole egg-whites) and mash them with the remaining egg yolks. Cut the mayonnaise to 1/4 cup and the mustard to 2-3 teaspoons, according to taste. Prepare as directed above. Makes 16 appetizers.

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