Deviled Eggs - oh so Many Different Ways

Deviled Eggs - oh so Many Different Ways

Basic recipe:
6 hard boiled eggs, cooled and peeled
1/4 cup mayonnaise
1 TBS your favorite mustard, I like to use Dijon
Salt and pepper to taste

Slice the eggs in half from top to bottom.
Scoop the yolks into a medium mixing bowl and gently lay the whites aside.
Add mayonnaise, mustard, salt and pepper to the egg yolks and using a fork, mash and stir to thoroughly combine.
Place the mixture into a zip-top sandwich bag and cut a small hole at one of the corners. Pipe the mixture to fill each of the egg white halves.
Chill for at least 1 hour in the refrigerator before serving.
Of course, just double, triple, etc recipe to make as many deviled eggs as you want.

Variations:
Try some of these additions to spice up your deviled eggs. You can even prepare all the yolks at once to the basic recipe and then scoop out a portion and add different extras to have a variety tray of deviled eggs.

• Onion, celery, bell pepper, green chilis, jalapenos, capers, pickles, olives, fresh garlic or combination of crunchy veggies - finely chopped.
• Add meat or seafood - finely chop ham or chicken. Open and drain a can of tiny shrimp, crab meat, or even tuna. Flake crab or tuna with fork. Stir chopped or flaked meat to yolk mixture.
• Cheese. Mince (chop tiny little cubes not shredded) 1/4 cup Cheddar, Jack, Swiss, Gouda, Edam. Or finely grated hard cheese like Parmesan, Romano, Asiago, Myzithra.
• Add more spices - try 1/4 to 1/2 tsp of - curry, chili, or garlic powder. Add 1 TBS chopped chives, parsley, cilantro, or 1 tsp dill weed - either add to mixture or sprinkle on top.