Deviled Eggs is not only in-demand on Thanksgiving Day. It is also being served during Easter and Christening Day. The kids love it because it is easy to prepare and to play with!

You can do a lot of recipes out of Eggs. If you’re not yet familiar on How To Make Deviled Eggs, here’s a recipe taken from Cooking With Connie. We hope you’d find it useful because we do!

Ingredients:
- 1 dozen eggs
- 1 teaspoon white wine Worcestershire
- 1/2 cup mayonnaise, preferably Hellman’s
- 2 teaspoon Gray Poupon mustard
- 1/4 teaspoon Curry Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Celery Salt
- 1/4 teaspoon Dill weed
- 1/4 teaspoon Paprika
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon Ginger
- 1/2 teaspoon Horseradish
- 1 Tablespoon Capers, drained and chopped

Directions:
In a 3-quart sauce pan, place eggs and enough cold water to cover the eggs by at least 1 inch.

Heat to boiling over high heat. Immediately remove saucepan from the heat and cover tightly. Let this stand for 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove the shells from the eggs.

Slice each egg lengthwise in half. Gently remove yolks and place in a medium bowl. With a fork finely mash the yolks. Stir in the mayonnaise and all the ingredients, until blended. Stuff this mixture into the halved egg whites.

Sprinkle with a little paprika over the top of the eggs and serve.

(serves 12)