DEVILED EGGS

BASIC DEVILED EGGS

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: paprika
Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

CLASSIC DEVILED EGGS

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
 
SPINACH, POPPY SEED, AND BACON EGGS
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
Dash of hot sauce (optional)
3/4 cup frozen chopped spinach, thawed
4 1/2 teaspoons grated red onion
4 1/2 teaspoons poppy-seed dressing
Chopped cooked bacon
1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.
2. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add hot sauce, if desired. Stir spinach, onion, and poppy-seed dressing into yolk mixture.
3. Spoon or pipe yolk mixture into egg white halves. Top with bacon.
 
COUNTRY HAM-BREADCRUMB EGGS
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
Dash of hot sauce (optional)
1/2 cup finely chopped cooked country ham
1/4 cup finely grated Swiss cheese
Toasted breadcrumbs
1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.
2. Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add hot sauce, if desired. Stir ham and Swiss cheese into yolk mixture.
3. Spoon or pipe yolk mixture into egg white halves. Top with desired amount of toasted breadcrumbs.
 
SIMPLY DEVILED EGGS
12 large eggs
1/3 cup fat-free Greek yogurt
2 ounces 1/3-less-fat cream cheese
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1/8 teaspoon salt
1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.
 
GEORGIA PEACH DEVILED EGGS
12 large eggs
1/3 cup fat-free Greek yogurt
2 ounces 1/3-less-fat cream cheese
1/4 cup finely chopped country ham
3 tablespoons peach preserves
1 tablespoon chopped fresh parsley
1 teaspoon grated Vidalia onion
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
Sliced fresh peaches
Chopped toasted pecans
1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with sliced fresh peaches and chopped toasted pecans. Serve immediately, or cover and chill 1 hour before serving.
 
TEXAS CAVIAR DEVILED EGGS
12 large eggs
1/3 cup fat-free Greek yogurt
2 ounces 1/3-less-fat cream cheese
3 tablespoons chopped roasted red bell pepper
1 green onion, minced
1 tablespoon chopped fresh parsley
1 tablespoon minced pickled jalapeño pepper
1 tablespoon chopped fresh cilantro
1 teaspoon Italian dressing mix
1 teaspoon Dijon mustard
1/8 teaspoon salt
Canned black-eyed peas
Fresh cilantro leaves
1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with black-eyed peas and fresh cilantro leaves. Serve immediately, or cover and chill 1 hour before serving.
 
SHRIMP RÉMOULADE DEVILED EGGS
3/4 cup mayonnaise
3 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 1/2 tablespoons Creole mustard
2 teaspoons lemon zest
2 garlic cloves, pressed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
12 large eggs
1 cup finely chopped cooked shrimp (about 3/4 lb. peeled and deveined cooked shrimp) $
1. Whisk together first 8 ingredients in a small bowl; cover and chill.
2. Place eggs in a single layer in a stainless-steel Dutch oven. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cover, remove from heat; let stand 15 minutes.
3. Drain immediately, and return eggs to Dutch oven. Fill Dutch oven with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold water.
4. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg white halves intact. Mash yolks with mayonnaise mixture until smooth using a fork; stir in shrimp. Spoon yolk mixture into egg whites. Serve immediately, or cover and chill up to 24 hours.
 
TRIPLE PICKLE DEVILED EGGS
12 large eggs
1/3 cup fat-free Greek yogurt
2 ounces 1/3-less-fat cream cheese
3 tablespoons chopped bread-and-butter pickles
2 tablespoons chopped capers
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1/8 teaspoon salt
Pickled okra slices
1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 6 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with pickled okra slices. Serve immediately, or cover and chill 1 hour before serving.
 
TEX-MEX DEVILED EGGS
6 hard-cooked eggs, peeled
1 tablespoon diced green onions
1 tablespoon chopped fresh cilantro
1 small serrano or jalapeño pepper, seeded and finely chopped
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 cup (1 ounce) shredded Cheddar cheese
Chili powder
Cut eggs in half crosswise; carefully remove yolks. Mash yolks, and stir in green onions and next 5 ingredients.
Spoon into egg whites; sprinkle with cheese and chili powder. Cover and chill.
 
BARBECUE DEVILED EGGS
12 large eggs
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
Garnish: paprika
Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
 
CREOLE SHRIMP DEVILED EGGS
12 large eggs
1/3 cup fat-free Greek yogurt
2 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped cooked shrimp
3 tablespoons sautéed chopped green bell pepper
1 tablespoon chopped fresh parsley
1 green onion, minced
1 teaspoon Dijon mustard
1/4 teaspoon Creole seasoning
1/4 teaspoon hot sauce
1/8 teaspoon salt
Cooked shrimp
1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with cooked shrimp. Serve immediately, or cover and chill 1 hour before serving.
 
SMOKY PIMIENTO CHEESE DEVILED EGGS
12 large eggs
1/4 cup mayonnaise
3/4 cup freshly grated smoked or sharp Cheddar cheese
1/4 cup finely chopped jarred roasted red bell pepper
1 tablespoon Dijon mustard
Pinch of ground red pepper
Toppings: sliced green onions, diced country ham, sliced pickled okra, spiced pecans
1. Place eggs in a large stainless steel saucepan (not nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Place eggs under cold running water until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks. Reserve 6 yolks for another use.
3. Mash remaining 6 yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt and pepper to taste. Spoon into egg whites. Serve with desired toppings.