Deviled Eggs - Three Ways

Suggested Piece: 11" Large Skillet, 3.5 Qt Insulated Bowl

Ingredients
12 eggs
4 tbsp mayonnaise (or veganaise)
4 tsp yellow mustard
2 tsp dill pickle juice or vinegar
Sat & pepper to taste

Directions
Place a sopping wet paper towel in bottom of 11" Large Skillet. Place rinsed raw eggs on top of paper towel. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approx 10-15 minutes. Place eggs in 3.5 Qt Insulated Bowl filled with water and ice. Allow eggs to cool before handling. Peel and slice each egg lengthwise and remove yolks. In small bowl combine yolks with mayonnaise, mustard, vinegar, and a pinch of salt & pepper. Mash until smooth. Scoop mixture into a plastic sandwich bag and snip the corner to create a piping bag.

Variations
Smoked Paprika: Use lime juice in place of pickle juice. Add 1-2 tbsp fresh cilantro and 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika.

Curry: Use lemon or lime juice in place of pickle juice. Add 1/4-1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder.

Avocado: Use lemon or lime juice in place of pickle juice. Use 2-4 tbsp fresh avocado in place of the mayonnaise. Top with fresh cilantro. (You can also use prepared guacamole instead of avocado!)