Perfect hard cook eggs

• First of all, choose eggs that are 1-2 weeks old. You can check the date on the carton. They will be much easier to peel due to the larger air sack in the egg. In a saucepan, cover the eggs with cold water at least one inch above the eggs and bring to a full boil. Put a lid on the pan and remove from heat. Let the eggs stand in the hot water for 12-15 minutes. Remove the eggs to an ice bath and let cool. Now you have the perfect easy to peel eggs for your egg recipe.

Making the deviled eggs

• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise. Stir in mustard and vinegar. Fill egg white halves with the yolk mixture and refrigerate until serving. Sprinkle a bit of paprika on top or a few chopped chives.

Creative Version of the Basic Recipe

Curried Deviled Eggs

• Omit mustard and mix in and 1/2 teaspoon curry powder into egg yolk mixture. Garnish with roasted almonds, yellow raisins, cashews or dry-roasted peanuts.

Bacon-Cheddar Deviled Eggs

• Used spicy mustard. Mix in 5 slices crisp chopped bacon and 3 Tablespoons cheddar cheese, grated finely.

Blue Cheese Deviled Eggs

• Omit mustard. Mix 1/2 cup crumbled blue cheese into yolk mixture. Garnish with freshly ground black pepper.

Fresh Herb Deviled Eggs

• Mix 2 teaspoon each chopped fresh chives, Italian parsley and dill into egg yolk mixture. Garnish with fresh herbs on top.

Wasabi Deviled Eggs

• Omit mustard. Mix 2 teaspoon wasabi paste and 2 teaspoon milk into egg yolk mixture. Garnish with thin slices of pickled ginger, wasabi peas and sesame seeds.

Veggie and Ham Deviled Eggs

• Mix in 2 tablespoon each of finely chopped green bell pepper, red bell pepper and cooked ham into egg yolk mixture. Garnish with chopped red peppers or chives.

Horse Radish Deviled Eggs

• Mix in ½ cup finely shredded cheese, 2 tablespoons prepared horseradish into egg yolk mixture. Garnish with additional cheese or parsley.

Cream cheese and Chive

• Mix in a package of softened cream cheese and a quarter of a cup of chives. Garnish with chopped bacon pieces.