10 Different Ways to make Deviled Eggs

A fully dressed Easter table must include a plate of deviled eggs. Below is the recipe I use, along with 10 variations. Do you have a different way of making deviled eggs?

1.  My favorite deviled egg recipe:

6 hard cooked eggs, peeled and sliced in half
2 ½ tablespoons of “Duke’s” Low-Fat Mayo
1 teaspoon of prepared mustard
1 tablespoon of diced dill pickles
1/2 teaspoon of cracked pepper
Salt to sprinkle on top
Paprika to sprinkle on top

Scoop the cooked yoke out of each egg half. Put the yokes in bowl and mash with a fork. Add the mayo, mustard, pickles and cracked pepper. Spoon the mixture into each Egg White. Sprinkle with Paprika and a little salt on top.

———————————-

Variations (Add one of the following)

2.  Garnish with Green Olives (You can also dice up one or two olives and put in egg mixture)

3.  Lemon Pepper:  Omit the pickles and prepared mustard listed above.  Add 1/8 teaspoon of lemon juice and a  dash of lemon zest.  Sprinkle with Lemon Pepper.

4.  Old Fashioned:  Add a 1/8 teaspoon of sugar and 1/8 teaspoon of vinegar (omit mustard)

5.  Bacon & Cheese:  Add crumbled bacon and grated cheese to the egg mixture (omit pickles and paprika)

6.  Kicking Eggs:  Add horseradish, ground mustard and dill weed (reduce the amount of cracked pepper, omit pickles and prepared mustard)

7.  Ham Eggs:  Add 1 heaping tablespoon of finely minced ham

8.  Veggie Eggs:  Choose one or more of the following veggies. (Celery, broccoli, cauliflower, Bell Pepper etc.)

9.  Spicy Eggs:  Add a dash of cayenne pepper

10.  SUPER EASY:  Substitute any flavored mustard you choose for the prepared mustard listed above.