Deviled Eggs: A Recipe Maker

1. Boil the eggs

Place 12 large eggs in a wide saucepan; cover with cold water, covering by 2.5 cm. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Drain the eggs and rinse them with cold water to cool slightly. Peel and halve lengthwise. Remove the yolks and place them in a bowl or food processor.

2. Prepare the filling

Add 1 tablespoon of pickle relish, 1-2 teaspoons of any mustard, 1/2 teaspoon of salt, and a couple of pinches of black pepper or a pinch of cayenne to the yolks. Add 1/4 cup of mayonnaise and 1/4 cup of one of the following ingredients (or use only mayonnaise, 1/2 cup total). Mash with a fork or process in a food processor until smooth.

• Sour cream
  
• Plain Greek yogurt
  
• Whipped cream cheese
  
• Guacamole
  
• Hummus
  
• Black bean dip
  
• Ranch dressing

3. Add meat or vegetables

Choose one of the ingredients and add 1/2-1 cup to the filling (optional).

• Bell pepper (orange, yellow or red), finely diced
  
• Baked peppers, finely diced
  
• Cucumber, finely diced
  
• Celery, finely diced
  
• Sort out the crab meat
  
• Cold cuts of meat (roast beef or ham), chopped
  
• Canned tuna, drained

4. Season the filling

Optionally, select one of the ingredients and stir into the filling.

• Chopped fresh herbs (dill, parsley, cilantro or chives; 1-2 tbsp.)
  
• Finely grated lemon zest (1/2 tsp)
  
• Hot sauce (no more than 1 tsp)

5. Choose a topping

Spoon or pipe the filling onto the egg whites. Add one of the toppings.

• Fresh herbs, chopped
  
• Cucumber, thinly sliced
  
• Green onions, thinly sliced
  
• Pickled peppers, chopped
  
• Pumpkin seeds
  
• Paprika
  
• Pickled cucumbers, chopped
  
• Bacon, cook and crumble
  
• Caviar
  
• Smoked salmon, sliced
  
• Salami or other cured meats, thin slices
  
• Tortilla chips or potatoes, crumble