Deviled Eggs Recipe - Different Varieties!

Makes 2 dozen

Only 5 minutes to make and always tasty.

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

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 10minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
2. Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayo, mustard and cayenne; season with salt and pepper. Sppon the yolk mixture into the egg white halves and dust with paprika.

Smoked Salmon version: Prepare yolk mixture as above using 3 T sour cream in place of mayo. Stir in 1/2 C finely chopped smoked salmon and 3 T finely chopped fresh chives. Fill the egg white halves and top with chopped capers.

Herbd Deviled Eggs and Ham
Prepare the yolk mixture as above and stir in 1/2 C each finely chopped ham and fresh herbs, such as chives and tarragon. Fill the egg white halves and top with a stip of ham.