Recipe: Devilishly Good Deviled Eggs with Variations

DEVILISHLY GOOD DEVILED EGGS

12 large hard-boiled eggs
1/2 to 3/4 cup mayonnaise, as needed
2 teaspoons yellow mustard or another mustard of your choice
1 teaspoon salt
1/4 teaspoon Tabasco sauce
Sweet paprika, for sprinkling

Cut the eggs in half lengthwise, carefully remove the yolks and put them in a medium-size bowl. Set the whites aside.

Mash the yolks, then add 1/2 cup of the mayonnaise, the mustard, salt and Tabasco, and stir to blend. Taste and adjust the seasonings if necessary; add more of the mayonnaise if needed to get the consistency and flavor you want.

Fill each egg white with 1 tablespoon or so of the mixture so it is nicely rounded. At this point, you can cover and refrigerate overnight.

Sprinkle with paprika before serving. Serve chilled.

VARIATIONS:

SHRIMPLY DEVILED EGGS:
Add 1/2 cup of chopped cooked shrimp and 2 tablespoons of chopped fresh dill.

GREAT CAESAR'S EGGS:
Omit the mustard and add 1 to 2 teaspoons of Worcestershire sauce and 2 to 3 tablespoons of freshly grated parmesan cheese. Sprinkle the eggs with ground-up garlic croutons or more grated parmesan instead of the paprika before serving.

HAM AND EGGS:
Add 1/3 cup finely ground smoked ham to the filling.

SOUTHWESTERN EGGS:
Omit the mustard and add 2 tablespoons of finely chopped fresh cilantro and 1 to 2 tablespoons of salsa, to your taste. Top each deviled egg with a tiny dollop of sour cream and sprinkle with chili powder instead of paprika if desired.

Servings: 10 to 12
Source: Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining by Diane Phillips