Stuffed Eggs - 3 Ways

For the Traditional Deviled Eggs

• 6 hard-boiled eggs cooled, peeled and halved
• ¼ cup mayonnaise
• 1 tablespoon chives minced
• 1 tablespoon Dijon mustard
• ½ teaspoon white wine vinegar
• ½ teaspoon hot sauce
• ½ teaspoon Worcestershire sauce 
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• paprika for dusting
• chives snipped, for garnish

For the Ham and Cheese Deviled Eggs

• 6 hard-boiled eggs cooled, peeled and halved
• ¼ cup mayonnaise
• ¼ cup finely shredded cheddar cheese
• ¼ cup ham steak finely chopped (a food processor works well)
• 2 tablespoon pickle relish sweet or dill, plus more for garnish
• 1 tablespoon spicy brown mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Horseradish Beet Deviled Eggs

• 4 medium beets peeled and sliced
• 2 cups distilled white vinegar
• 1 tablespoon Kosher salt + another ¼ teaspoon for filling
• 6 hard-boiled eggs cooled and peeled (don't halve them yet)
• ¼ cup mayonnaise
• 3 tablespoon prepared horseradish
• 1 teaspoon white wine vinegar
• 1 teaspoon Worcestershire sauce 
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• fresh dill snipped, for garnish