DEVILED EGGS -- 3 WAYS

CLASSIC

6 hardboiled, peeled & sliced in half, yolks removed

2 tablespoons mayonnaise

1 scant tablespoon mustard

1 teaspoon Worcestershire sauce

salt & pepper, to taste

Ground paprika for dusting

Optional: chives, green onion or parsley

SPICY

6 eggs

2 tsp Dijon mustard

2 tsp mayonnaise

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce, or to taste (Franks is our favorite but Tabasco is also good)

1 pinch salt and black pepper

Ground paprika, for dusting

Optional: pickled jalapeno slice or black olive cut in half horizontally

BACON CHEDDAR

6 eggs

1/4 cup mayonnaise

1 1/2 tsp mustard

2 slices bacon, cooked and crumbled

1 TBL finely shredded cheddar cheese

Ground paprika for dusting

Optional: small triangle of cheese or bacon piece inserted upright.

1. Peel each egg and cut in half lengthwise, remove the yolks, and place the bowl with remaining ingredients. Stir the mixture until smooth and thoroughly combined.

2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.

3. Dust each egg with paprika, and top with optional topping if desired.

4. Refrigerate until chilled, 20 to 30 minutes, and serve cold.