PERFECT DEVILED EGG

1 dozen large eggs
Salt

In a medium saucepan, add the eggs and cover with water. Add a pinch of salt. Bring the water to a boil and cook for 2 minutes. Remove from the heat and cover for 11 minutes. Remove the eggs from water and place in a bowl of ice water. Allow eggs to sit for 5 minutes. Remove and peel the eggs.

Makes: 1 dozen

BASIC DEVILED EGG FILLING

1 dozen large eggs, cooked and peeled
¼ to ½ cup mayonnaise
Salt
Hot Sauce
Freshly Ground Black Pepper
Paprika

Slice each egg in half and add the yolks to a bowl. With a fork, smash all of the egg yolks. Add the mayonnaise, one spoonful at a time and mix until smooth. Season with salt and hot sauce.

Season the egg white halves with salt and black pepper. Place on a serving tray and garnish w/paprika.

Makes: 24 egg halves

BACON HOT SAUCED DEVILED EGGS

1 dozen large eggs, cooked and peeled
¼ to ½ cup mayonnaise
½ cup cooked bacon, chopped, about 4 ounces
salt
Hot Sauce
Freshly Ground Black Pepper

Slice each egg in half and add the yolks to a bowl. With a fork, smash all of the egg yolks. Add the mayonnaise, one spoonful at a time and mix until smooth. Season with salt and hot sauce.

Fold in the bacon and mix well. **If you like your eggs creamy add a little more of the mayonnaise. Season the egg whites with salt and pepper. Spoon the filling in the center of each egg white halve. Place on a serving tray and garnish with hot sauce and green onions.

Makes: 24 egg halves

Recipe courtesy of Felicia Willett, 2015