How recipe are there for Deviled Eggs?

At least 2,038,836. I'm always running into variations on deviled eggs.

I'm not sure if you are asking "how many" recipes there are, or if you are looking for a recipe. If so, here you go.....

1 dozen eggs, boiled for 8 minutes and allowed to cool thoroughly

2 tbsp Mayonnaise

½ tsp Mustard (I prefer the spicy brown, but any will do)

2 tsp sweet pickle relish

½ tsp salt (to taste if you want)

¼ tsp ground black pepper (to taste if you want)

Peel the eggs, trying not to damage them. Split each lengthwise, and place the yolks into a separate bowl. Add the remaining ingredients to the yolks, and mix thoroughly, mashing the yolks.

Lay the egg halves out on a plate or pan. Place 1 tsp of the yolk mixture into the empty centers of each half. Sprinkle with Paprika once finished.

There you are........Deviled Eggs.

The key to deviled eggs is, of course, the egg. If you have really fresh eggs, they are impossible to peel. So, if you have had a carton of eggs in the fridge for a week of so, they should be perfect. Also, when boiling, put the eggs in a pan with enough water to cover and then bring to a rolling boil. Once this happens, take off of the heat and cover. Just let them sit for about 20 minutes and they will finish cooking. This will insure that you get a really pretty finished product. As far as what to put in them, I like to use mayo, salt and pepper, and hot dog relish. Yes, hot dog relish. It's the same thing as the other stuff that you would put in them but in really concentrated form. Saves lots of time. You could use whatever suits your fancy...

Barbecue Deviled Eggs:

Prep: 30 min., Cook: 6 min., Stand: 15 min. If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.

12 large eggs

1/4 cup mayonnaise

1/3 cup finely chopped smoked pork

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon hot sauce

Garnish: paprika

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Yield: Makes 12 servings

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

Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.

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.

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.

Boil the amount of eggs that you want. remove shells. take out yolks, smash the yolks with fork. add mayo, salt and pepper, I add some pickle relish or deviled ham. then sprinkle with paprika

step one:Smash chickens uterus

step two:catch egg that will pop out

step three:pet chicken to assure her that shell be okay

step four:run off with egg before u get pecked to death

step five:hard boil egg in hot boiling H2o

step six:throw egg at window to crack and peel

step seven:cut egg in half and remove yolk

step eight nine and ten (pay attention it gets tricky!)-take all the yolk and stir it together with spices-i like to use paprika

step eleven-put in mouth and chew

step twelve-swallow

step thirteen-Brina will tell you that one!

deviled eggs are as individual as the people that make them.Everyone add and subtracts according to their taste.

www.foodnetwork.com has tons of great recipes