50 Deviled Eggs - eggs

Method

• Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes. Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise. Scoop out the yolks and mash according to the recipe, then spoon into the egg whites.
• Sausage-Cheddar: Mash the yolks with 1/4 cup each mayonnaise and shredded cheddar. Season with salt and hot sauce. Spoon into the egg whites; top with browned crumbled sausage and chives.
• Pepperoni Pizza: Mash the yolks with 1/3 cup each mayonnaise and shredded mozzarella, 1/4 cup diced tomatoes and 2 tablespoons chopped basil. Season with salt and pepper. Spoon into the egg whites; top with sliced pepperoni.
• Crab: Mash the yolks with 1/4 cup mayonnaise, 1 tablespoon chopped basil or parsley, 1 teaspoon whole-grain mustard and the juice of 1/2 lemon. Stir in 8 ounces lump crabmeat. Season with salt and pepper. Spoon into the egg whites.
• Lobster Roll: Mash the yolks with 1/2 cup each mayonnaise and chopped celery, 2 teaspoons each chopped parsley, chives and Dijon mustard, and 1 teaspoon lemon juice. Stir in 8 ounces diced lobster meat. Season with salt and pepper. Spoon into the egg whites; top with celery leaves.
• Beef-Horseradish: Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon creamy horseradish and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites; top with more creamy horseradish, strips of deli-sliced roast beef and chopped chives.
• Caesar Salad: Mash the yolks with 1/2 cup mayonnaise, 2 tablespoons olive oil, 2 minced anchovies and 1 grated garlic clove. Spoon into the egg whites; top with croutons, shredded romaine and Parmesan.
• Greek: Mash the yolks with 1/2 cup Greek yogurt, 1 tablespoon relish, 2 teaspoons chopped dill, 1 teaspoon Dijon mustard and a dash of hot sauce. Season with salt and pepper. Spoon into the egg whites.
• Truffle: Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons truffle oil and 1 teaspoon each minced parsley, chervil, chives and tarragon. Season with salt and pepper. Spoon into the egg whites.
• Blue Cheese-Walnut: Mash the yolks with 1/3 cup mayonnaise and 3 tablespoons crumbled blue cheese. Season with salt and pepper. Spoon into the egg whites; top with candied walnuts.
• Broiled: Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Spoon into the egg whites; brush with mayonnaise and sprinkle with breadcrumbs and cayenne. Broil until browned.
• Triple Onion: Mash the yolks with 1/2 cup prepared french onion dip and 3 tablespoons chopped scallions. Spoon into the egg whites; top with canned French-fried onions.
• Cajun: Saute 1/4 cup each finely chopped andouille sausage and green bell pepper in vegetable oil with 1 teaspoon each Cajun seasoning and cayenne. Let cool; mash with the yolks. Spoon into the egg whites; sprinkle with more cayenne.
• Wasabi: Mash the yolks with 1/2 cup mayonnaise and 4 teaspoons wasabi paste. Spoon into the egg whites; top with chopped pickled ginger and more wasabi paste.
• Miso-Sesame: Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons miso paste, 2 teaspoons lemon juice, 1 teaspoon Sriracha and 1/2 teaspoon toasted sesame oil. Spoon into the egg whites; top with toasted sesame seeds, sliced scallions and more Sriracha.
• Cucumber-Dill: Mash the yolks with 1/4 cup each mayonnaise and sour cream, and 2 teaspoons dijon mustard. Season with salt and pepper. Stir in1/2 cup finely chopped cucumber and2 tablespoons chopped dill. Spoon into the egg whites; top with dill sprigs.
• Pimento Cheese: Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Add 1/2 cup shredded cheddar and 1/4 cup chopped pimentos. Spoon into the egg whites; top with chopped chives.
• Ranch: Mash the yolks with 1/3 cup prepared ranch dip. Spoon into the egg whites; top with sliced scallions, shredded Parmesan and ranch-flavored chips.