3 Types of Deviled Eggs

• Yield Makes 1 dozen eggs (2 dozen halves)

Ingredients

• 12 hard-boiled eggs
• Coarse salt and freshly ground black pepper

For Curried Deviled Eggs:

• 3 tablespoons mayo
• 1 teaspoon curry powder

For Basil Deviled Eggs:

• 1/2 cup roughly chopped fresh basil leaves
• 3 tablespoons mayo

For Creme Fraiche Deviled Eggs

• 3 tablespoons mayo
• 2 teaspoons Dijon mustard
• 1 tablespoon pickled relish
• papkira finished eggs to taste

Directions

1. Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
2. Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
3. Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.
4. Add mayo, mustard, and relish to last bowl of yolks; mix. Season with salt and pepper. finish with paprika.
5. Fill eight reserved egg-white halves with each filling; serve.