Heavenly 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:

• In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Steps:

• Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth.
• Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!