At work, we like to havepot-luck lunches on special occassions. For Easter, I decided to make Deviled Eggs. I named them in honour of the season - spring, and the rebirth of the sun.

A) Bounty
8 large hard-boiled eggs
3 T Mayonnaise
1 T Lemon Juice
1/2 t Dried Oregano
1/4 t Salt
1/4 t Freshly ground Black Pepper
Paprika for garnish

B) War
8 large hard-boiled eggs
2 T Mayonnaise
1 T Hot Pepper Paste
1 T Green Onion, finely chopped
1/8 t Cayenne Pepper
1/8 t Salt
1/4 t Freshly ground Black Pepper
Paprika for garnish

C) Fertility
8 large hard-boiled eggs
2 T Mayonnaise
1 T Hot Dijon Mustard
1 1/2 T Green Onion, finely chopped
1/4 t Turmeric
1/2 t Dried Oregano
1/8 t Cayenne Pepper
1/8 t Chili Powder
1/8 t Salt
1/4 t Freshly ground Black Pepper
Paprika for garnish


Peel the eggs and cut them lengthwise in half.

Remove the yolks and place in food processor with other ingredients.

Mix until a smooth paste forms.

Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip.

Garnish with Paprika

Cover and refrigerate for up to 8 hours before serving.

Makes 48 hors d'oeuvres.