8-large eggs to the pot.  Add at least 3-inch of water over the top of the eggs.  Bring to a boil for approximately 5-7 minutes.  Remove from the heat and allow to rest for another 15-minutes. Now peel them. The basic8 eggs to the pot.  Add at least 3-inch of water over the top of the eggs.  Bring to a boil for approximately 5-7 minutes.  Remove from the heat and allow to rest for another 15-minutes. Now peel them. The basic recipe:  1/4 cup of mayonnaise, 1 1/2 tablespoon sweet pickle relish, 1/4 teaspoon yellow mustard, salt and pepper to taste. Cut hard-boiled eggs in half lengthwise.  All the recipes below are made with 8 large eggs.  Remove yolk, add to the recipes below, and fill the whites. Always decorate your eggs. We eat with our eyes first.

BLT:  Use basic recipe, add 1/2 teaspoon of yellow mustard,  fry 4 slices of bacon until crispy, shred 1/4 cup Romaine lettuce, and seven thin slices of yellow and red grape tomatoes. Assemble:  Fill the white with the yellow egg mixture, lettuce, tomato slice, and crumbled bacon on top. Spicy: Replace the mayonnaise used in the basic recipe with yogurt; replace yellow mustard with spicy mustard, sprinkle paprika on top.

BBQ:  Use the basic recipe to reduce the mayonnaise to 1/8 cup and add 2 tablespoons of your favorite BBQ sauce. Garnish with crispy bacon pieces and fried minced onions.

Tuna:  Use the basic recipe, add 4-ounces white tuna, drained, ½ stalk celery finely chopped, and 1 teaspoon minced white onions.

Salmon:  Use basic recipe delete 1/8 cup of mayonnaise,  add 2 tablespoons cream cheese, softened, 3 tablespoons sour cream, 1 tablespoon fresh lemon juice, add 4-ounces smoked salmon, minced, 1 teaspoon minced red onions, 1 teaspoon capers, chopped, garnish with chopped green onions and salmon roe.