Make perfect deviled eggs in a few simple steps

Is it a picnic or party until the deviled eggs arrive? I think not!

These tasty eggs have become a standard part of every gathering, from the 4th of July picnic to the Saturday night potluck. But if you’re not sure how to make deviled eggs, I have two recipes to help.

The first is a traditional take on deviled eggs.  The second lives up to its devilish name with some spicy additions.

Traditional Deviled Eggs

This recipe comes from TV star Rachael Ray.  It produces a rich, creamy and delicious egg with minimal fuss.

Ingredients

    12 large eggs
    Ice water
    6 tablespoons mayonnaise
    2 teaspoons mustard
    1 pinch cayenne pepper
    Salt and black pepper
    Paprika, for dusting

Directions:

• In a large pot, arrange the eggs in a single layer and add enough water to cover
• Bring to a boil over high heat, then cover and remove from the heat
• Let stand for 10 minutes
• Drain, then cover the eggs with ice water
• Let stand until cool to the touch
• Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites
• Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper.
• Spoon the yolk mixture into the egg white halves and dust with paprika, or use a pastry bag (or zipper bag with a corner cut off) to pipe the mixture into the whites before dusting with the paprika

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Deviled Eggs with a Devilishly Spicy Edge

Food blogger Michelle Collins offers this fiery twist on the traditional how to make deviled eggs recipes.

Ingredients:

12 hard boiled eggs
1/2 cup Trader Joe’s Wasabi Mayonnaise
1 tablespoon Dijon mustard
1/4 cup shredded sharp cheddar cheese
1 tablespoon minced jalapeno peppers (or 1 fresh jalapeno pepper, minced)
1 minced green onion
1 tablespoon dried parsley (or 2 tablespoons fresh)
Salt and black pepper, to taste
Cayenne pepper to sprinkle on top

Directions:

• Peel hard boiled and cooled eggs
• Cut eggs in half length-wise
• Place yolks in a mixing bowl
• Set the whites aside.
• Mash the yolks with the back of a fork and add mayo, mustard, cheddar cheese, jalapeno, green onion, and parsley.
• Mix well.
• Add salt and pepper as desired.
• Spoon or pipe the filling back into egg white.
• Sprinkle tops with cayenne pepper.
• Cover and refrigerate at least one hour before serving.