Some recipes for deviled eggs by Rachael Ray include a simple recipe for deviled eggs as well as fancier versions such as Caesar deviled eggs and pesto deviled eggs. These recipes start with 12 hard-boiled eggs. The recipes are available on RachaelRayMag.com and RachaelRayShow.com.
Make basic deviled eggs by incorporating the 12 cooked egg yolks with 6 tablespoons of mayonnaise and 2 teaspoons of mustard. Add cayenne pepper, black pepper and salt to taste. Spoon the mixture back into the cooked egg whites and sprinkle paprika on top.
Follow Rachael Ray's recipe for Caesar deviled eggs by combining the 12 cooked egg yolks with 3 tablespoons of mayonnaise, 1 grated clove of garlic, 2 teaspoons of anchovy paste and 1 teaspoon of Worcestershire sauce. Mix in a handful of grated Parmigiano-Reggiano cheese, the juice of half a lemon, and salt and pepper to taste. Pipe the mixture into the cooked egg whites. Arrange finely chopped romaine lettuce hearts on top.
Rachael Ray's recipe for pesto deviled eggs calls for a mixture of cooked egg yolks and pesto as well as a garnish of tiny basil leaves. To make the pesto, put 1/2 cup of basil, 1/4 cup of parsley, 2 tablespoons of pine nuts, a small red chili pepper and two cloves of garlic in a food processor. Add 1/4 cup of finely grated Parmigiano-Reggiano cheese as well as salt and pepper to taste. Slowly trickle in 5 tablespoons of extra virgin olive oil while processing the ingredients to create a pesto.