Devil Egg Recipes-Recipes from Betty Crocker

• 12 hard cooked eggs
• 1/4 cup mayonnaise
• 3 tablespoons chili sauce
• 1 teaspoon prepared mustard
• 1/4 teaspoon hot pepper sauce
• Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside.  In a small bowl mash yolks; stir in the mayonnaise, chili sauce, mustard and hot pepper sauce.   Pipe or stuff into egg whites.  Sprinkle with paprika.   Refrigerate until surgery.   Yield 1 dozen.

Bacon Cheddar Deviled Eggs

• 12 hard cooked eggs
• 1/2 cup mayonnaise
• 4 bacon strips cook and crumbled
• 1 tablespoon honey mustard
• 1/4 teaspoon pepper

Slice eggs in half lengthwise; remove yolks and set aside.   In a small bowl mash yolks.  S tir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff and egg whites.  Refrigerate until serving.  Yield 1 dozen.

Deviled eggs

• 6 hard cooked eggs
• 1/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 3 tablespoons mayonnaise

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, mustard, pepper and mayonnaise.   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

Catsup deviled eggs

• 6 hard cooked eggs
• 1/8 teaspoon salt
• 1/4  teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/4 C + 1 tbsp Catsup

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, mustard, pepper and Catsup   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

Deviled eggs with Olives

• 6 hard cooked eggs
• 1/8 teaspoon salt
• 1/4 cup finely chopped ripe olives
• 1/4 teaspoon pepper
• 1/8 teaspoon curry powder
• 3 tablespoons mayonnaise

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, olives, curry powder, pepper and mayonnaise.   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

Party deviled eggs

• 6 hard cooked eggs
• 1/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 3 tablespoons mayonnaise
• cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Mix in salt, mustard, pepper and mayonnaise.   fill whites with yolk mixture; heaping it lightly.   Garnish top with shrimp, anchovy or olive.  Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

Zesty Deviled egg

• 6 hard cooked eggs
• 1/8 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 cup shredded cheese
• 2 tablespoons snipped parsley
• 1 teaspoon horseradish
• 1/4 teaspoon pepper
• 3 tablespoons mayonnaise

Cut peeled eggs lengthwise into halves.  Slip out yolks; mash with fork.   Stir in ingredients.   fill whites with yolk mixture; heaping it lightly.   Arrange eggs on large serving plate; cover and refrigerate no longer than 24 hours.  Yield 6 servings.

Cute egg chicks

• 12 hard cooked eggs
• 1/2 cup mayonnaise 
• 1/2 cup shredded parmesan cheese
• 2 teaspoons finely chopped onion
• 1/2 teaspoon curry powder
• 1/2 teaspoon prepared mustard
• 1/2 teaspoon pepper
• 3 stuffed olives
• 1 small sweet red pepper

   Cut a thin slice from the bottom of each page so it sits flat.  Cut and zigzag pattern a third down from the top of each egg.  Carefully remove yolks and place in a small bowl; Mash with a fork.  Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; Stir until well blended.  Spoon yolk mixture into the egg white bottoms; Replace tops.

   Cut olives into slices for eyes.  Cut 12 triangles from red peppers for beaks.  Gently press the eyes and beaks into egg yolk filling.  Refrigerate until serving.  Yield: 1 dozen