Start with a basic deviled egg filling and add your own touches. Remember to add ingredients in small amounts. Garnish the tops with herbs, olives, veggie slices, small pieces of seafood or meat or anything that will blend with the seasoning in the filling.
To Hard Cook Eggs:
Instructions are from McCormick.
1. Bring ½ to 1 inch of water to boil in LARGE saucepan on high heat. Carefully put eggs into boiling water, using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (adjust time up or down by 1 minute for each size larger or smaller.)
2. Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water.
3. Refrigerate eggs when completely cool. Keep refrigerated and use within 2 weeks.
Horseradish, anchovy paste or anchovies, fresh herbs, crisply cooked bacon, prosciutto, shrimp, crabmeat, Worcestershire, cilantro, parsley, minced onion, celery seed
Classic Deviled Eggs
6 hard-boiled eggs
¼ cup mayonnaise
1 teaspoon prepared mustard or ½ teaspoon ground mustard
¼ teaspoon salt or seasoned salt
Pinch of pepper (black or cayenne)
1½ teaspoons sweet or dill pickle relish
1. Slice eggs in halves lengthwise and carefully remove yolks. Place in medium bowl.
2. Mash yolks with mayonnaise, mustard, salt and pepper. Add relish gradually as you stir to a correct consistency. If too thick, add pickle juice if desired.
3. Use spoon or pastry bag to fill egg white halves. Garnish top with paprika.
NOTE: My teenage grandchildren like Jalapeno/Bacon Deviled Eggs. Use Classic Deviled Egg recipe above. Delete pepper and add chopped, pickled jalapeno slices in place of some of the pickle relish (according to how spicy you like it). Top eggs with crisply fried and crumbled bacon and a thin strip of jalapeno.