What is a good recipe for deviled eggs?

here are some recipes from allrecipes.com Pen's Deviled Deviled Eggs SUBMITTED BY: Penny Bunce "Spicy brown mustard and deviled ham make these your not-so-traditional deviled eggs." INGREDIENTS * 12 eggs * 1 (4.5 ounce) can deviled ham * 1 tablespoon spicy brown mustard * 1/4 cup mayonnaise * 1 pinch black pepper * 24 slices black olives * Paprika for sprinkling DIRECTIONS 1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. 2. Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika. --------------------------------------------------------- No Yolk Deviled Eggs SUBMITTED BY: Steven D. H. "Deviled eggs without the yolks, using potato instead of yolks." INGREDIENTS * 6 eggs * 1 medium potato, peeled and diced * 1 tablespoon sweet pickle relish * 1 teaspoon sugar * 1 tablespoon mayonnaise * 1 teaspoon prepared yellow mustard, or to taste * 1 pinch paprika, for garnish DIRECTIONS 1. Place the eggs in a pan of cold water and bring to a boil. Once they boil, remove from the heat, cover and let stand for 10 minutes. Drain, cool and peel. 2. Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain. 3. Cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. Place the potatoes in a medium bowl. Mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. Spoon into the egg whites, and dust with paprika. Refrigerate or serve. -------------------------------------------------------- Bacon Cheddar Deviled Eggs SUBMITTED BY: UserEmily3260 PHOTO BY: NEWFMOMTIFF "These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs." INGREDIENTS * 12 eggs * 1/2 cup mayonnaise * 4 slices bacon * 2 tablespoons finely shredded Cheddar cheese * 1 tablespoon mustard DIRECTIONS 1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. 2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. 3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. ---------------------------------------------------------- Epicurean Deviled Eggs SUBMITTED BY: John Glover "Very rich and creamy deviled eggs." INGREDIENTS * 12 eggs * 2 teaspoons mustard powder * 1 teaspoon Worcestershire sauce * 1 teaspoon hot pepper sauce * 1/4 teaspoon celery salt * 1/2 cup butter, softened DIRECTIONS 1. Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes. 2. Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well. 3. Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve. -------------------------------------------------- Spicy Italian Deviled Eggs SUBMITTED BY: Bam bam! "Deviled eggs with a spicy twist. Spicy brown mustard and Italian dressing give these deviled eggs a nice zesty flavor." INGREDIENTS * 6 eggs * 1 tablespoon spicy brown mustard * 1 tablespoon Italian salad dressing * 1/4 cup mayonnaise * 1/2 teaspoon ground black pepper, or to taste * 1/2 teaspoon salt, or to taste * 1 pinch paprika, for garnish DIRECTIONS 1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. 2. Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.