Deviled Eggs Recipe,
with Options

The Deviled Eggs Recipe below makes this party and picnic favorite even better because you have options, variations that will raise their status or lower the cholesterol.

Tip: A bed of decorative lettuce leaves, parsley or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

Basic Deviled Eggs Recipe:

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