Different Deviled Eggs Recipes

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

Steps:

• Peel eggs and halve lengthwise; place yolks in a mixing bowl and set whites aside.
• Mash yolks with the cream cheese, then add the relish and the dry mustard; substitute 2 tsp prepared yellow mustard if dry mustard powder is not available; stir well.
• Taste filling and add salt and pepper to taste.
• Fill whites, either with a teaspoon or get fancy and use a pastry bag with a star tip, and chill until serving.
• Traditional garnish is a sprinkling of paprika.