Deviled Eggs 3 Ways

Yield: 24 Deviled Eggs

Prep Time: 15 min

Cook Time: 10 min

A simple and easy snack or appetizer for your next dinner party (for when we are finally able to socialize again). Try the flavor variations for a fresh take on this retro dish!

Ingredients

1 dozen eggs

½ cup mayonnaise

2 teaspoons dijon mustard

Salt and pepper, to taste

Paprika or turmeric (optional)

Instructions

1. Place 12 large eggs in a large, wide pot; cover with cold water by 1 inch. Bring pot to a boil. Once boiling, reduce the heat to medium-low; simmer for 10 minutes.

2. Drain the eggs and run under cold water to cool. Peel and the half the eggs lengthwise. Scoop out the yolks and mash. Add in the mayonnaise, mustard, salt and pepper.

3. Spoon into egg whites and sprinkle with paprika or turmeric

Variations:

• Bagels and Lox: Follow above recipe to make the hard boiled eggs, peel, scoop out yolks and mash the yolks. Mix the yolks with ½ cup smoked salmon cream cheese, ¼ cup mayonnaise, salt and pepper. Scoop mixture into egg white and top with sliced scallion, capers and sprinkle of Everything But the Bagel Seasoning.

• Guacamole: Follow above recipe to make the hard boiled eggs, peel, scoop out yolks and mash the yolks. Mix the yolks with ½ avocado, 2 tablespoons sour cream or plain greek yogurt, juice of ½ lime, salt and pepper. Scoop mixture into egg whites and top with cilantro and a squeeze of lime juice.