Deviled Eggs, Four Ways

• 1 dozen organic eggs

Add water to large pot with steamer basket so water is below bottom of steamer. Bring to boil. Place 12 large eggs in steamer basket, cover pot and allow to boil 8-10 minutes. Remove eggs and allow to cool.

Peel and halve each egg lengthwise. Scoop out the yolks and mash according to specific recipe below.

Classic:

Mash yolks with 1/2 cup mayonnaise, 1 Tbsp relish and 1 tsp Dijon mustard. Season with salt and pepper. Spoon into egg whites; dust with paprika.

Green Goddess:

Mash yolks with 1 avocado, 1/4 cup mayonnaise, 2 Tbsp lemon or lime juice and 1 tsp Dijon mustard. Season with salt and pepper. Spoon into egg whites; top each with a pinch of sprouts or chives or scallions.

Babaganoush:

Mash yolks with 1/2 cup babaganoush. Season with salt and smoked pepper. Spoon into egg whites; garnish each with a slice of kalamata olive.

BLT:

Remove seeds from a medium tomato and chop flesh, or halve a dozen cherry tomatoes. Set aside. Cook and cool 6 slices of bacon, then chop. Set aside. Thinly slice 2 lettuce leaves. Set aside. Mash yolks with 1/2 cup mayonnaise, 1 tsp of lemon juice, 1 Tbsp of Dijon mustard and 2 Tbsp chopped chives or green onion. Mix in salt and pepper to taste. Spoon into egg whites. Top each with tomato, bacon and lettuce.