Spicy Deviled Eggs

                                     

6 hard cooked eggs
1 tbs fresh parsley
1 tbs scallions, minced
1 small jalapeno pepper
1/4 cup Miracle Whip
1/4 cup shredded cheddar cheese
1 tsp dijon mustard
1/2 tsp cilantro (optional)
pinch cayenne pepper
pinch chili powder
1/4 tsp salt
1/2 tsp paprika
1/2 tsp horseradish, grated
1/4 tsp celery seed

How to cook:

• Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayonnaise, mustard and blend together. Add remaining ingredients to combine.

• Spoon approximately 1 tbsp. of the yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley.

Mexican Deviled Eggs

                          

12 large eggs large, hardboiled, peeled 
1/4 cup mayonnaise or salad dressing 
1 tbs cumin ground 
1 tbs capers finely chopped 
1 tbs prepared mustard prepared 
1/2 tsp salt 
1 each jalapeno pepper seeded, finely chopped 
1 x dried red chiles ground 
1 x cilantro fresh, snipped 

How to cook:

• Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork.

• Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper.

• Fill the egg whites with the egg yolk mixture, heaping lightly.

• Sprinkle with ground red chiles and garnish with the cilantro.

Salsa Deviled Eggs

                           

4 hard cooked eggs
1/4 cup grated sharp cheddar cheese
2 tbs mayonnaise
2 tbs salsa (med. hot to hot)
1 tbs chopped green onion
1 1/2 tsp sour cream
1/4 tsp freshly ground black pepper

How to cook:

• Slice eggs in half lengthwise. Transfer yolks to medium bowl. Add remaining ingredients and mix thoroughly with a fork. 

• Mound mixture into whites and refrigerate before serving. Makes 8 hors d'oeuvres.

Salsa Cheese Deviled Eggs

                           

8 eggs, hard cooked
1/2 cup cheddar cheese, grated
1/4 cup mayonnaise
1/4 cup salsa
2 tbs green onion
1 tbs sour cream
1/4 tsp pepper

How to cook:

• Slice eggs in half, lengthwise, and transfer yolk to a mixing bowl. Add remaining ingredients to yolk. 

• Mix and mound mixture into egg slices. Refrigerate. 

Caribbean Deviled Eggs

                           

6 hard-boiled eggs, shelled and sliced into halves
3 tbs capers, drained
1 tsp onion, minced
1 can water-packed tuna, well drained
1/4 tsp curry powder
1/4 cup mayonnaise to moisten or desired consistency
Paprika
few dashes hot pepper sauce (optional)

How to cook:

• Remove cooked egg yolks and set aside. In medium size bowl, mash egg yolks. Add remaining ingredients except paprika.

• Mix well and stuff mixture into egg whites. Sprinkle with paprika. 

Red Devil Eggs

                            

1 dozen large eggs 
1 tsp vinegar 
1/3 cup prepared mayonnaise 
1 1/2 tsp of turmeric powder 
1 and 1/2 tsp poons curry powder 
lemon juice
1/3 cup roasted red pepper, finely chopped 
1 tbs ground paprika 
24 cilantro leaves 

How to cook:

• Put the eggs in a large stockpot and cover by at least 4 inches of water. Add the vinegar. Bring to a boil over medium-high heat and immediately turn off the heat. Cover and let sit for 17 minutes.

• Drain the eggs and rinse under cool water. Peel and halve the eggs and lay the egg whites on a sheet tray lined with parchment paper.

• Transfer the yolks to the bowl of a food processor and add the mayonnaise, turmeric powder, curry powder, and lemon juice. Process until smooth.

• Fold the finely chopped roasted red pepper into the mixture and season to taste with salt. Transfer the blended yolks to a pastry bag fitted with a fluted tip.

• Decoratively pipe the yolks into the whites and garnish each with a 1/4 teaspoon of paprika and a cilantro leaf. 

Devilish Deviled Eggs

                                      

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
1 tsp dijon mustard
1 tsp chives, chopped very fine for filling
1 tsp chives, chopped fine for garnish
3 dashes of hot sauce, your choice of brand and heat
1/8 tsp salt 
¼ tsp ground black pepper 
Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

How to cook:

• Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. 

• Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika. 

• Cover lightly with plastic wrap and refrigerate for up to one day before serving.