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Seeing how it is summer and heating up around the country, this is great as they are best served cold. I'll tell you one thing there isn't anything better than good deviled eggs. I could make a complete meal out them, of course you have be polite and not eat them all.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

I don't know how it was for you growing up but, a family barbecue wasn't the same if you didn't have deviled eggs as an appetizer. It's simple and easy but you can vary the ingredients to produce many flavors. So here are some of the recipes that I use for this healthy treat.

Traditional recipe:
12 eggs hard boiled, let them cool down, shell and cut in 1/2s length wise. Scoop out the yolks and put in mixing bowl. Then add 2-3 tablespoons Mayonnaise, fine Sea Salt to taste, Paprika(sweet or hot), finely chopped Chives and mix thoroughly and spoon into the egg white 1/2s. Lightly sprinkle with Paprika for an appealing colorful look. Cool in frig and serve. If you like deviled eggs then you'll like this recipe.

Blue Blood Country Club Recipe:
Cook 12 eggs as above and prepare the yolk mixture with chopped onion, add caviar, lemon or lime juice and cream cheese. Mix the juice and cream cheese until creamy(not watery)then add the onions and caviar. Spoon into the yolks and cool in frig, just before serving top with capers or thinly sliced green olives. Man if you are into decadent living, then this recipe is for you.

Southern Recipe:
Cook 12 eggs as above and mix yolks with 2-3 tablespoons mayonnaise, 1 teaspoon prepared mustard powder and then add 2 tablespoons sweet pickle relish. Mix and prepare as above. Garnish with fresh chopped parsley and serve. Personally this isn't my favorite but if you were to add a little red cayenne pepper to give it a little kick, well then it would be OK.

There ya have it 3 Deviled Egg Recipes that will impress anybody that loves food and it involves very little time or labor.

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