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Simple Deviled Eggs

Sent to us by: Treva Key

6 hard-cooked eggs, peeled
3 tablespoons  mayonnaise, salad dressing
OR
3 tablespoons  half-and-half
1/2  teaspoon  ground mustard (dry)
1/8  teaspoon  salt
1/4  teaspoon  pepper

Cut eggs lengthwise in half. Slip out yolks and mash with
fork.  Stir in mayonnaise, mustard, salt and pepper. Fill
whites with egg yolk mixture, heaping it lightly. Cover
and refrigerate up to 24 hours.

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Crunchy Garden Vegetable Deviled Eggs

Sent to us by: Treva Key

6 hard-cooked eggs -- peeled
3 tablespoons  fat-free mayonnaise or salad dressing
1 tablespoon  finely chopped red bell pepper
1 tablespoon  finely chopped green onion
1 teaspoon  mustard
1/4 teaspoon  salt

Cut eggs lengthwise in half. Slip out egg yolks; mash with
fork. Stir in remaining ingredients. Fill egg whites with
egg yolk mixture, heaping slightly.
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Spicy Deviled Eggs

Sent to us by: Treva Key

12  hard-cooked eggs
2/3  cup  mayonnaise
OR
2/3  cup  salad dressing
1/3  cup  finely shredded smoked Cheddar cheese
1  teaspoon  lemon juice
1/4  teaspoon  seasoned salt
1/4  teaspoon  ground cumin
1/8  teaspoon  ground red pepper (cayenne)
Pimiento strips

Shell eggs; cut in half. Remove yolks; set whites aside.
Mash yolks well in medium bowl; beat in all remaining
ingredients except pimiento strips until fluffy. Using a
pastry bag, pipe yolk mixture back into whites. Cover
and chill. Before serving, garnish eggs with two strips
of pimiento criss-crossed atop.

©2002 - Brandie Valenzuela --All Rights Reserved

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Deviled Eggs with Ham

Source: Treva Key
Makes 16 deviled eggs or 8 servings

8 large eggs
5 tablespoons mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon cayenne pepper

1/4 cup lean, salt-cured or Virginia style ham, cut into small pieces

     Place the rginia style ham, cut into small pieceseggs in a pot of cold water, making sure the eggs are covered with the water. Place the pot on the stove and cook over high heat, bringing the water to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes.

     Immediately take the pot to the sink and pour the hot water off. Cover the eggs with cold water at once; then peel the eggs. Do not let the eggs sit before peeling or you may have a difficult time with them coming out of the shell easily.

     Slice the peeled eggs lengthwise. Pop the yolks into a food processor. Put the whites on your serving platter or deviled egg dish.

     To the yolks, add the mayonnaise, mustard, and pepper. Process with the cutting blade until smooth. Add the ham and process just until the ham is finely chopped.

     Fill each egg white half with the yolk mixture, evenly dividing the mixture among the whites. If you want it to look nice, place the yolk mixture in a pastry bag with a star tip and pipe it into the egg whites. Sprinkle each deviled egg lightly with paprika. Cover and refrigerate until ready to serve.