Deviled Eggs Three Ways

Ingredients

1. 1 cup mayonnaise
2. ¼ cup Dijon
3. 1 t. salt
4. 2 good grinds pepper
5. ¼ cup buttermilk
6. ½ t. smoked paprika, if desired
7. mashed egg yolks

Instructions

1. Mix together mayonnaise, Dijon, salt and pepper in a jar. To this add buttermilk. Shake or stir until completely combined. To this add smoked paprika, if desired.
2. Mix this base with mashed egg yolks to form the basis of your deviled egg filling.

Notes

1. Add-ins: crumpled bacon and chile with adobo, smoked salmon and dill, shallots, chives, etc.

By Kelly Sears

Ingredients

1. 8 hard boiled eggs, cooled and peeled
2. Deviled Egg Base (see Kelly's recipe above)
3. La Boite B Marlene seasoning
4. celery salt
5. salt and pepper
6. capers

Instructions

1. Cut eggs in half and remove yolks into a bowl. Mash yolks and add enough deviled egg base to form a creamy yolk mixture. Add seasonings to desired taste..
2. Fill each egg white with a generous spoonful of the egg yolk mixture. Top with capers
3. Hard Boiled Eggs: Place eggs in sauce pan and cover with cold water. Bring to a boil. Turn off heat and let sit for 15 minutes. Plunge in cold water until eggs are cold. For best results, do not use eggs that have just been purchased.

By Dana Williams