I'm Bedeviled by Deviled Eggs

I'm a southern girl and I loves deviled eggs.  So, I'm going to lay out (yuck yuck) a few recipes I've found in Saveur magazine that I've made for summer time buffets.  I hope you enjoy them as much as I do:

Bacon and Cheese Deviled Eggs

ENLARGE IMAGECredit: Todd Coleman

MAKES 12

INGREDIENTS

6 eggs
¼ cup finely grated sharp cheddar, plus more for garnish
¼ cup mayonnaise
2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
Kosher salt and freshly ground black pepper, to taste
Hot sauce, such as Sriracha, to garnish

INSTRUCTIONS

1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add cheddar, mayonnaise, ¾ of the chopped bacon, and bacon fat; season with salt and pepper. Stir vigorously with spatula until smooth. 

2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with the remaining bacon, more cheddar, and hot sauce and serve cold or at room temperature.

Deviled Eggs with Smoked Trout

ENLARGE IMAGECredit: Todd Coleman

MAKES 24

12 eggs
1/2 cup mayonnaise
2 tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/2 tsp. dry mustard
1/2 tsp. whole-grain mustard
1/4 tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1/4 cup shredded smoked trout
Smoked paprika, minced chives, and thinly shaved red onion, to garnish (optional)

Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a fine strainer set over a bowl. Using a rubber spatula, sieve yolks through strainer. Add mayonnaise, oil, lemon juice, mustards, and cayenne. Season with salt and pepper and stir vigorously with spatula until smooth.

Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Top each egg with a bit of trout; garnish with smoked paprika, chives, and red onion, if you like. Serve cold or at room temperature.

Southern Style Deviled Eggs

If you want to counteract the sweetness of the pickle relish, do like me and add a southwestern twist and add pickled, minced jalapenos.

ENLARGE IMAGECredit: Todd Coleman

MAKES 12

INGREDIENTS

6 eggs
2 tbsp. Durkee Famous Sauce
1 tbsp. sweet pickle relish
¼ tsp. paprika, plus more
Kosher salt, freshly ground black pepper, and Tabasco sauce, to taste

INSTRUCTIONS

1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash the yolks. Add Durkee, relish, and paprika and season with salt, pepper, and Tabasco. Stir vigorously with spatula until smooth.

2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with more paprika, if you like. Serve cold or at room temperature.