I have this bad habit of getting super excited for all things holidays, especially the food. I can’t handle the idea of waiting until the actual holiday to eat the foods I love, so I start making and eating them way before I should…to the point that by the time the actual day comes I am already over it. Deviled Eggs are getting there for me. I have eaten so many that my house permanently smells like hard boiled eggs.

I know, a lovely picture I’m painting. Any who, not to toot my own horn but I feel like I have perfected the art of making (and eating) the deviled egg. And why make only one type? Let’s make four and really wow your guests! The base for all 4 is the same so we will start with that recipe and expand from there. Here we go!

Ingredients:

Base:
1 dozen eggs
1/3 cup mayo
2 tsps mustard (I like to use dijon mustard but yellow works well too)
1/8 tsp sea salt
a pinch of black pepper

Classic:
a dash of paprika

Italian:
1 tsp pesto (you can find my recipe here)
1 tbsp diced bay shrimp

American:
2 tbsp cooked and chopped bacon
1/2 tsp chopped chives

Southern:
2 tbsp diced dill pickles (sweet works really well too)
1 tsp diced green onion

Instructions:
Start by preparing your eggs. Using a large pot add the eggs and fill with cold water to about 3 inches above the eggs. Bring to a boil. Once boiling put a lid onto the pot and remove it from the heat. Set the timer for 13 minutes. Why 13? Because Martha Stewart told me to when I was in my 20’s and I’m a creature of habit. Remove the eggs from the water and transfer to an ice bath (a bowl full of water and ice cubes).

Let cool in the ice bath for about 5 minutes. Peel the eggs and slice lengthwise. Remove the yolks and put into a food processor. Add in the Base ingredients (mayo, mustard, salt and pepper). Blend until smooth.

This makes 1 cup of deviled egg base. Measure out 1/4 cup of the base and place into a small bowl. Make 4 of these bowls. Now you are ready to create!

Classic:
Add the base ingredients to the egg base. Mix. Add mix into a ziplock bag and snip a corner. Pipe onto 6 egg halves and garnish with the paprika.

Italian:
Mix the pesto and diced bay shrimp in with the base. Add mix into a ziplock bag and snip a corner. Pipe onto the halves and garnish with 1 bay shrimp.

American:
Add the chopped bacon and chives into the base and mix together. Add mix into a ziplock bag and snip a corner. Pipe onto the halves and garnish with a little sliver of bacon and chive.

Southern:
Make sure to dice the pickle into very small pieces. Add the green onion and pickles to the base and pipe onto the egg halves. Garnish with green onion.This will make 24 deviled eggs (6 of each kind). If you love, love, love 1 particular type just quadruple that recipe (all except the eggs- you only need 1 dozen eggs, not 4 dozen!).

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