Is it possible to make a homemade appetizer in just 5 minutes? I think so, if you use hard-cooked whole peeled eggs — widely available in grocery store dairy cases across the country. These cooked eggs help you make a summertime favorite, deviled eggs, in a matter of minutes.

Today I’m featuring two new favorites that I have enjoyed serving lately. The first is a twist on my grandmother’s recipe, which is the traditional Southern recipe with sweet pickles. She used yellow mustard, but I’m using Dijon; with the extra flavor from the mustard you can back off the salt and pepper. You can add salt and pepper to taste at the end, if you feel like the yolk mixture needs any at all.

The second recipe is smoky and hot from Tabasco (or your hot sauce of choice) and crispy crumbled bacon. Bacon and eggs were made to go together, so why not combine them into a fantastic new favorite: Spicy Bacon Deviled Eggs?

I hope you love trying out these convenient new twists to favorite recipes! Enjoy!

Alicia Ross

is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006).

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