Deviled Eggs-3 Ways

(all recipes are for 12 boiled eggs)

Start by boiling 12 eggs. In a large saucepan place eggs in cold water, enough to cover all of the eggs. Bring to a boil. Boil for 8 minutes. Remove from heat. Allow water and eggs to cool down to luke warm temperature. Peel immediately using cold water to aid in removal of shell. Slice eggs in half lengthwise and scoop out yolk. Reserve yolks in a mixing bowl.

Bacon Balsamic Filling
¼ cup mayonnaise
1 tsp sugar
1½ tsp balsamic vinegar
¼ tsp celery salt
¼ tsp salt and black pepper
4 slices bacon, cooked and crumbled, plus garnish
1 heaping T. finely minced red onion
1 heaping T. chopped fresh parsley

Smoked Salmon Filling
2-3 T. mayonnaise
1 T. sour cream
1 T. fresh lemon juice
1 tsp Dijon mustard
1 tsp dried dill, plus garnish
½ tsp salt
½ tsp pepper
2 oz. smoked salmon, finely chopped
1 T. fresh chives

Italian Filling
3 T. mayonnaise
2 tsp. sundried tomato oil
1 tsp dijon mustard
½ tsp balsamic vinegar
¼ tsp garlic powder
¼ tsp salt
pinch of pepper
2 T. sun dried tomatoes (in oil), finely chopped
1 T. paquillo red peppers, finely chopped
1 teaspoon basil, fresh or dried
garnish with fresh parsley

Mash the yolks. Add the wet ingredients, herbs and spices; stir until thoroughly combined and creamy. Add the remaining ingredients; carefully stir until incorporated. Spoon the mixture into the egg whites. Garnish.