1. Prepare deviled egg base. Boil eggs 14 minutes. Meanwhile, place 3 cups ice and 4 cups cold water in large bowl. Transfer eggs to ice water; let stand 10–15 minutes until well chilled.
2. Remove shells from eggs; cut eggs in half lengthwise. Remove yolks carefully and place in small bowl. Mash yolks, then stir in mayonnaise, mustard, vinegar, salt, and hot sauce until well blended.

For Shrimp Deviled Eggs

1. Thaw 12 extra-large cooked shrimp; remove tails and slice shrimp in half lengthwise. Combine shrimp and ½ teaspoon seafood seasoning in medium bowl.
2. Stir 2 tablespoons lemon juice, 2 tablespoons chopped fresh dill, and ½ teaspoon seafood seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Top eggs evenly with shrimp mixture; sprinkle with 1 teaspoon paprika, if desired. Chill until ready to serve.

Amount per serving: Calories 70, Total Fat 4.5g, Sat Fat 1g, Trans Fat 0g, Chol 135mg, Sodium 150mg, Carb 1g, Fiber 0g, Total Sugars 1g (Incl 0g added sugar); Protein 6g, Vit D 6%; Calc 2%, Iron 6%, Potas 0%


For Jalapeño-Bacon Deviled Eggs

1. Cook 4 oz bacon following package instructions; chop.
2. Stir ¼ cup diced pickled jalapeños, 2 tablespoons chopped fresh chives, and ½ teaspoon complete seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Top eggs evenly with chopped bacon; sprinkle with 1 teaspoon paprika, if desired. Chill until ready to serve.

Amount per serving: Calories 80, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 125mg, Sodium 260mg, Carb 1g, Fiber 0g, Total Sugars 1g (Incl 0g added sugars); Protein 5g, Vit D 6%; Calc 2%, Iron 0%, Potas 0%


For Tex-Mex Deviled Eggs

1. Preheat oven to 425°F. Bake 3 fresh chorizo sausage links 15–18 minutes until 160°F; let stand to cool.
2. Stir ¾ cup drained pico de gallo, 3 tablespoons chopped fresh cilantro, and 1 teaspoon taco seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Slice each sausage into 8 pieces. Top eggs with 1 slice sausage each; sprinkle with 1 teaspoon paprika, if desired. Chill until ready to serve.

Amount per serving: Calories 100, Total Fat 7g, Sat Fat 2g, Trans Fat 0g, Chol 130mg, Sodium 230mg, Carb 2g, Fiber 0g, Total Sugars 1g (Incl 0g added sugars); Protein 6g, Vit D 6%; Calc 2%, Iron 0%, Potas 2%