Does anyone know any good deviled egg recipes?

I know how to make ';regular'; ones but I want to make some with a spin on it:)Does anyone know any good deviled egg recipes?
Sweet Pickle and Horseradish Deviled Eggs


6 hard-cooked eggs, peeled and cut lengthwise


3 tablespoons Light Mayonnaise or Salad Dressing


1½ tablespoons finely chopped onion (Vidalia is nice)


2 tablespoons sweet pickle relish (Bick's is nice)


1 - 2 teaspoons horseradish (more or less to your taste), well drained


1 teaspoon dijon mustard


1/8 teaspoon salt


¼ teaspoon ground black pepper


Paprika for garnish





Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.





Cover lightly with plastic wrap and refrigerate for up to one day before serving.


----------------------


Crab Meat %26amp; Celery Deviled Eggs


6 hard-cooked eggs, peeled and cut lengthwise


1 small can (6 oz) salad crab meat, rinsed and drained well


3 ½ tablespoons mayonnaise or salad dressing


1 ½ tablespoons very finely chopped celery


2 teaspoons dijon mustard


½ teaspoon oregano (add to filling)


½ teaspoon oregano (use for a touch of garnish)


½ teaspoon onion powder (add a little more to taste if desired)


A few drops of Worcestershire sauce


¼ teaspoon salt


¼ teaspoon ground black pepper





Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, celery, mustard, oregano, onion powder, Worcestershire sauce, salt and pepper and mix well. Add crab meat and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.





Serve chilled or store covered in refrigerator for up to one day before serving.


-----------------------


Shrimp %26amp; Olives Deviled Eggs


6 hard-cooked eggs, peeled and cut lengthwise


4 tablespoons mayonnaise


1 teaspoon dijon mustard (spicy even, if you feel daring)


¼ cup mashed cocktail shrimp (rinse and drain very well before mashing)


1 tablespoon fresh parsley, minced fine (reserve a little if you want to use as garnish)


1/2 tsp lemon juice


Salt %26amp; pepper to taste


Garnish: black olives, sliced - reserve some cocktail shrimp from the can as well for a great look





Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, dijon mustard, lemon juice, salt and pepper and mix well. Add mashed cocktail shrimp and mix thoroughly (but do not mash further). Fill the empty egg white shells with the mixture and garnish with a gorgeous cocktail shrimp %26amp; a black olive slice for drama.





Serve chilled or store covered in refrigerator for up to one day before serving.


--------------------


Guacamole Deviled Eggs


24 Whole Eggs, Hard Cooked, shelled, cut in half lengthwise


2 Avocados, peeled, pitted, and mashed


1 tablespoon chopped Cilantro


1 tablespoon minced Green Onion


2 teaspoons minced seeded Jalapeno Pepper


2 teaspoons Fresh Lime Juice


1/2 teaspoon Salt, or to taste


1 dash Hot Pepper Sauce (e.g. Tabasco), or to taste


1 teaspoon Worcestershire Sauce, or to taste


1 teaspoon Dijon-Style Prepared Mustard


1 pinch Paprika





Preparation:


1. Remove yolks to a medium-mixing bowl. Set aside empty egg white halves.


2. Mash yolks with back of fork.


3. Stir in avocado, cilantro, green onion, jalapeno and fresh lime juice.


4. Season with salt, hot sauce, Worcestershire sauce, and mustard. Stir to combine.


5. Spoon guacamole deviled egg mixture into egg white halves.


6. Refrigerate until serving.


7. Garnish with paprika.





-------------------------------------Does anyone know any good deviled egg recipes?
Bacon Cheddar Deviled Eggs [ready in 40 min; serves 12]





12 eggs


1/2 cup mayonnaise


4 slices bacon


2 tablespoons finely shredded Cheddar cheese


1 tablespoon mustard





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.


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.


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.


------------------------- -------------------------------- ----------------------------


Deviled Eggs [ready in 20 min; serves 6]





6 eggs


1/2 teaspoon paprika


2 tablespoons mayonnaise


1/2 teaspoon mustard powder





Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.


Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve.


------------------------- ----------------------------- -----------------------------


Deviled Eggs with Zip [ready in 50 min; serves 12]





12 eggs


2 tablespoons mayonnaise


1 teaspoon Chinese hot prepared mustard


2 teaspoons yellow mustard


salt and pepper to taste


paprika, for garnish





Place eggs in a large 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.


Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.


Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.
Bacon Cheddar Deviled Eggs


12 eggs


1/2 cup mayonnaise


4 slices bacon


2 tablespoons finely shredded Cheddar cheese


1 tablespoon mustard





Cajun Deviled Eggs


6 eggs


2 tablespoons mayonnaise


1 teaspoon prepared Dijon-style mustard


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/4 teaspoon ground cayenne pepper





This one is my favorite





Creamy Deviled Eggs





12 eggs


1/3 cup Ranch-style salad dressing


1/2 (8 ounce) package cream cheese, softened


1/2 cup green onions


1 dill pickle, finely chopped
http://allrecipes.com/Recipes/Appetizers…





hope it helps..... :]
I've made this one:





http://homecooking.about.com/od/appetize…





%26amp; It's the best one out there.


So delicious.
Make your regular ones, but use a different tangy mustard to add a new zip, and I always decorate mine with strips of Pimiento,


Ohhh yum! I think Ill go make some for supper!