DEVILISHLY GOOD DEVILED EGGS AND VARIATIONS
12 large hard-boiled eggs
1/2 to 3/4 cup mayonnaise, as needed
2 teaspoons yellow mustard or another mustard of your choice
1 teaspoon salt
1/4 teaspoon Tabasco sauce
Sweet paprika, for sprinkling
Cut the eggs in half lengthwise, carefully remove the yolks and put them in a medium-size bowl. Set the whites aside.
Mash the yolks, then add 1/2 cup of the mayonnaise, the mustard, salt and Tabasco, and stir to blend. Taste and adjust the seasonings if necessary; add more of the mayonnaise if needed to get the consistency and flavor you want.
Fill each egg white with 1 tablespoon or so of the mixture so it is nicely rounded. At this point, you can cover and refrigerate overnight.
Sprinkle with paprika before serving. Serve chilled.
SHRIMPLY DEVILED EGGS:
Add 1/2 cup of chopped cooked shrimp and 2 tablespoons of chopped fresh dill.
GREAT CAESAR'S EGGS:
Omit the mustard and add 1 to 2 teaspoons of Worcestershire sauce and 2 to 3 tablespoons of freshly grated parmesan cheese. Sprinkle the eggs with ground-up garlic croutons or more grated parmesan instead of the paprika before serving.
HAM AND EGGS:
Add 1/3 cup finely ground smoked ham to the filling.
Omit the mustard and add 2 tablespoons of finely chopped fresh cilantro and 1 to 2 tablespoons of salsa, to your taste. Top each deviled egg with a tiny dollop of sour cream and sprinkle with chili powder instead of paprika if desired.