Deviled egg recipes please?!

Deviled Ham Huh? That sounds wonderful! (and I WILL be trying that one out!)
:)

I'm known for my Deviled Eggs at all the family and friends get-togethers, and I usually make 2-3 dozen eggs worth for every party.

I don't use a "recipe" per-say.. but a few secrets (besides the "usual" mayo, paprika, & yellow mustard) that go into my D.E.'s are cream cheese, tabasco. liquid smoke, lemon pepper, cumin, and a hint of vinegar. The acidity of the vinegar brightens the flavor and cuts the 'richness' of the yolk mixture. They are different every time I make them.

And the trick for stuffing them is to put the yolk mixture into a zip-lock-freezer-bag, snip off one end, and pipe/squeeze the filling into the egg halves.

I also use several different garnishes. The jalapeno pepper slices are usually quite popular, but the sliced green olives (with pimento) are popular too
I hope this helps.
~* Bon Appétit*~

PS:
There are some additional tips on cooking them in another answer of mine:

That^ method will ensure that they will be easy to peel without taking off some of the egg whites.
The Whites should be firm, but not hard or rubbery.
The yolks should be bright yellow with no green/gray around the edges. And the yolk-hole should be perfectly centered, so there are no thin parts of the whites after cutting them in half.

Deviled eggs

These are very much like my mother's except I found a better method for hard-cooking the eggs

Ingredients
12 eggs
Hellmann's mayonnaise
Lawry's seasoned salt
red wine vinegar
sweet paprika, for garnish

Method
Place the eggs in a sauce pan large enough for all of the eggs to sit on the bottom. Cover the eggs with fresh cold water. Put a lid on the pan and set over high heat and bring to the boil. Set a timer for 1 minute. Turn the heat off and remove the pan from the burner. Set a timer for 9 minutes.

Meanwhile, fill a large bowl with ice and then with water and set next to the sink. Place a colander in the sink

After 9 minutes, drain the eggs allowing them to crack in the colander and against each other. Immediately transfer the eggs to the ice water, further cracking the shells. Make sure both ends of the eggs are cracked and then move the bowl to the refrigerator for 1 hour.

Drain the eggs and, starting from the narrow tip, peel the eggs and dry them well.

Slice each egg in half lengthwise and remove the yolk to a medium bowl. Reserve the hard-cooked egg whites while you prepare the filling.

Mash the yolks to a fine crumb with a fork. Make sure there are no lumps. The best deviled eggs have a mousse-like filling. Use two forks to facilitate crumbing. Add enough mayonnaise to make a smooth paste. Season with the seasoned salt and red wine vinegar to taste. The filling should be tart, but not too tart. Use a small teaspoon to fill the halved egg whites with the egg yolk mousse. Garnish the mousse mixture with paprika.

Cover and refrigerate 1 hour.

hard boil some eggs cut in half , put yolks in a bowl , put mustard and mayo in and stir put as much in until you like it , take a spoon and put yolk mayo and mmustard mixing to halved boiled eggs top with a little bit of cinnimon and put in frigee and enjoy

Mine is real mayo, Dijon, chopped dill pickles, a few drops of white vinegar, salt, pepper, and dill weed. Sometimes I toss in capers when I have them on hand. And garnish with paprika and a whole green olive.

I'd cook the Eggs and take out the yolks and mix them with some sausage and cheese and onions ,then put back in the egg whites and serve it!