Here’s my fuss-free way to make deviled eggs: I put the cooked yolks and other ingredients in a large resealable plastic bag, seal the bag and knead everything together by hand. Then I snip a corner off the bag and use it like a pastry bag to squeeze the mixture into the egg white halves. It’s easier than spooning the filling into the eggs, and cleanup is a breeze—just toss out the bag! —Julie B., Bluff Dale, Texas
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Lighten up everyone's favorite potluck delicacy with this sinfully delicious deviled egg. See the April/May 2012 issue of Healthy Cooking magazine for 11 tasty variations. —Healthy Cooking Test Kitchen
