Deviled Eggs, Two Versions

This is how we use up all those Easter eggs. Cut them in half (after you shell them) and pop out the yolks into a bowl, chop finely with a fork or pastry cutter. Leslee then adds a thawed basil cube, Dijon mustard and mayonnaise. Marm adds a finely chopped green onion, a dash of curry powder, Dijon mustard and mayonnaise. The amounts are flexible—depends on how many eggs you have. Make a not too soft mixture and spoon it back into the hollowed out egg whites. Sprinkle with paprika and serve.