Recipes:
 
Deviled Eggs – 5 Ways

For basic deviled eggs:
12 large eggs
Ice water
6 T mayonnaise
2 t mustard
1 pinch cayenne pepper
Salt and black pepper
Paprika (for dusting)

For classic deviled eggs:
In a large pot, arrange the eggs in a single layer and add enough water to cover. Add some vinegar to prevent cracking. Bring to a boil over high heat, then cover and remove from heat. Let stand for 10 minutes. Drain, the cover the eggs with ice water. Let stand until cool to the touch.

Peel the eggs, halve lengthwise and scoops the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard, and cayenne; season with salt and pepper to taste. Spoon the yolk mixture into the egg white halves and dust with paprika.

VARIATIONS:
Smoked Salmon Deviled Eggs: Prepare the deviled eggs yolk mixture using 3 tablespoons sour cream in place of the mayonnaise. Stir in 1/2 cup finely chopped smoked salmon and 3 tablespoons finely chopped chives. Fill the egg white halves and top with capers (if desired.)

Herbed Deviled Eggs and Ham: Prepare the deviled eggs yolk mixture and stir in 1/2 cup each finely chopped ham and fresh herbs, such as chives and tarragon. Fill the egg white halves and top with a strip of ham.

Chorizo Deviled Eggs: Prepare the deviled eggs yolk mixture. Cook 5 tablespoons finely chopped chorizo sausage over medium heat until just crisp, then stir into the yolk mixture. Fill the egg white halves.

Curried Crab Deviled Eggs: Prepare the yolk mixture using an extra 2 tablespoons mayonnaise. Stir in 3/4 cup finely chopped crabmeat, 2 teaspoons ketchup and 1/4 teaspoon curry powder. Fill the egg white halves and top with cilantro.

Posted: Wednesday, July 28th, 2010