Deviled eggs are simple to make, taste great, come in the perfect size for Hors D’oeuvres and can have many variations. At your next party or gathering these can be one of your go to dishes. You can start out by cooking the perfect eggs (See my article on “The Art of Making a Hard Boiled Egg” from 2/24/16) or you can choose to go with a short cut, like buying the hard boiled eggs pre-cooked and removed from their shells (Costco sells them: Costco Hard Boiled Eggs).  After you cook the eggs you can follow one of the recipes below:

Classic Deviled Eggs:

Cook and remove eggs from the shell. Next cut the eggs in half and remove the yolks and put in a bowl. Add 1/2 tsp mayo to 1/8 tsp of mustard for each egg yoke. Mix with a fork or blender for larger batches. Spoon the mixture back into each half of the egg or use a piping bag for a fancier look, then sprinkle with paprika or smoked paprika and serve. If you like it a little more tangy, you can add 1/8 tsp white vinegar per egg.

Or you can go with the many variations:

1. Bacon/Cheddar: Use the above recipe, but add shredded cheddar to the yoke when mixing and top with bacon. Or cut bacon into bits and mix in with the yoke.
2. Spicy: Add minced jalapeno and cheddar to the yoke when mixing.
3. Topped: Top the classic recipe with pepperoni, ham, chives, bacon, etc.
4. Buffalo: Add Frank’s Hot Sauce (Frank’s RedHot Original Cayenne Pepper Sauce, 5 oz) in place of mustard and drizzle with ranch dressing.
5. Or come up with your own topping or variation.

However you make them it is hard to go wrong with this delicious snack.