Deviled Eggs 5 Ways - cooking recipe

Ingredients

30 hard-boiled eggs, peeled
Basic Deviled Egg
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1 teaspoon stone ground mustard
1/4 teaspoon salt
Curried Devil Eggs
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1/2 teaspoon stone ground mustard
1 1/2 teaspoons curry powder
1/4 teaspoon salt
Pickled Onion and Horseradish Deviled Eggs
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1 teaspoon horseradish sauce, drained
1/4 teaspoon salt
1 slice pickled onion, minced
Fire and Smoke Deviled Eggs
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1 chipotle chile in adobo, minced
1 teaspoon adobo sauce
1/4 teaspoon salt
Salmon-Wasabi Deviled Eggs
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1 tablespoon smoked salmon, diced
1 shallot, diced
1/4 teaspoon salt
1 teaspoon fresh dill, minced
1/2 teaspoon wasabi powder

Preparation

Basic: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in ingredients and then fill 12 egg whites with the egg yolk mix.
Curried: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, mustard, curry powder and salt and then fill 12 egg whites with the egg yolk mix.
Pickled: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, horseradish sauce and salt and then fill 12 egg whites with the egg yolk mix. Top with minced pickled onion.
Fire: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, pepper, adobo sauce and salt and then fill 12 egg whites with the egg yolk mix.
Salmon: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, salmon, shallot and salt and then fill 12 egg whites with the egg yolk mix. Top with dill and some wasabi powder.