Deviled Eggs, Four Ways

Serves 6 (all versions)

Variation #1

6 large eggs
3 tablespoons mayonnaise
1 teaspoon dry mustard
½ teaspoon prepared horseradish
Salt and freshly ground white pepper to taste
Pinch of celery salt
Brandy to taste (optional)
1 small piece of red bell pepper, sliced into very fine slivers, for garnish

Place the eggs in a large saucepan and cover with water. Bring to a boil and turn down the heat to a simmer; cook the eggs for 7 minutes. Turn off the heat and let the eggs stand in the water for 5 minutes longer. Drain the eggs and let cool. When the eggs are cool enough to handle, peel them and cut in half crosswise. Remove the yolks and place in a small mixing bowl; crush with the back of a fork. Mash the yolks with the mayonnaise, mustard, horseradish, salt, pepper, and celery salt; add a dash of brandy if desired. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and top with the red bell pepper slivers.

Variation #2: Smoked Salmon Deviled Eggs

6 large eggs
1 tablespoon cream cheese (about 1/2 ounce)
2 ounces sliced smoked salmon
1 tablespoon minced fresh dill
½ teaspoon Worcestershire sauce
Salt and freshly ground white pepper to taste
2 black olives, pitted and each cut into 6 strips, for garnish

Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the cream cheese, salmon, dill, Worcestershire Sauce, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish each with a piece of black olive.

Variation #3: Truffle Deviled Eggs

6 large eggs
3 tablespoons mayonnaise
1 tablespoon truffle oil
½ teaspoon Dijon mustard
Salt and freshly ground white pepper to taste
1 tablespoon minced fresh chives

Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, truffle oil, mustard, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish with the chives.

Variation #4: Curried Deviled Eggs

6 large eggs
3 tablespoons mayonnaise
½ tablespoon curry powder
½ teaspoon Dijon mustard
1 teaspoon onion powder
1 teaspoon freshly squeezed lemon juice
Dash of cayenne pepper
Salt and freshly ground white pepper to taste
2 large cherry tomatoes, seeded and julienned, for garnish

Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, curry powder, mustard, onion powder, lemon juice, cayenne, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish with the tomatoes.

If you are feeling creative when it comes to filling the egg whites with the egg mixture, use a pastry bag fitted with a small star tip to pipe the mixture.

~ from NM http://www.neimanmarcus.com/