Deviled Eggs Three Ways

Deviled eggs are not safe around my husband. He pops 'em like candy and can easily eat an entire plate of the soft, creamy, flavorful treats by himself. Our good friend Ann is the Queen of Deviled Eggs (we should get her a crown) and has been commissioned to prepare them for all parties and events until the end of the world. Thom loves Ann's deviled eggs so much that she can't even set the tray down on the coffee table before he's eaten at least two. Ann, however, has decided to go be with her family in Pittsburgh for Easter so it is up to me to prepare the deviled eggs for Easter.

I have big shoes to fill... I better make three different versions so Thom can choose his favorite...let's see... why don't we try chipotle bacon, a classic version, and a fresh lemon-chive deviled egg. Yeah... those sound good!

I use white pepper because it's quite piquant and it doesn't show flecks of color in the pale eggs. If you don't have any handy you can use black, but try to use as finely ground as you can. It should go without saying but for all the eggs start with hard boiled eggs that have been cooled, peeled, and cut in half... ok... go!

Chipotle Bacon Deviled Eggs ~ for 6 whole eggs
2 slices bacon, cooked & finely chopped
3 tablespoons mayonnaise
1 tablespoon scallion (white only), minced
1/4 teaspoon chipotle chili powder
salt & white pepper, to taste
green tops of scallion, minced, for garnish

Reserve about a third of the minced bacon for garnish. Combine yolks with remaining bacon and above ingredients (except green scallion for garnish). Season to taste with salt and white pepper. Stuff back into the egg whites and garnish with minced scallion, bacon, and a dash of chipotle.

Classic Deviled Eggs ~ for 6 whole eggs
3 tablespoons mayonnaise
1.5 teaspoons Dijon mustard
1 teaspoon minced scallion
salt & white pepper, to taste
sweet paprika, for garnish

Combine yolks with above ingredients (except paprika) and blend until smooth. Season to taste with salt and white pepper. Pipe or stuff back into egg whites. Garnish with paprika.

Lemon-Chive Deviled Eggs ~ for 6 whole eggs
3 tablespoons mayonnaise
1 teaspoon stone ground or whole grain mustard
1.5 teaspoons minced chive, plus more for garnish
zest of one lemon, divided
salt & white pepper to taste

Combine yolks with half of the lemon zest and other above ingredients. Season to taste with salt and white pepper. Pipe or stuff back into egg whites. Garnish with remaining lemon zest and chive.

Thom and I agreed these make a nice sampler. Save the lemon-chive eggs for the end for a fresh, almost palate cleansing burst which is especially pleasing if served as an appetizer before dinner. If you don't have an egg plate you can serve these on a bed of mixed greens. Chill your plates before hand to help keep the eggs cold once you serve them.

Enjoy!