Deviled Eggs Two Ways

Makes 16 deviled eggs Base Recipe: 8 eggs 1/3 cup mayo 1 tablespoon Dijon mustard 1 teaspoon White Wine Vinegar   Variations: Tomato and Smoked Paprika Deviled Egg 2 teaspoons tomato paste 1 teaspoon Bourbon Smoked Paprika, plus extra for garnish   Spicy Miso-Soy Deviled Eggs 1 teaspoon Bluegrass Soy Sauce 4 teaspoons miso paste (any variety) 1 teaspoon sriracha or your favorite hot sauce Bourbon Smoked Sesame Seeds, for garnish Sliced scallions, for garnish   Procedure: 1) Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Cover and remove from heat. Leave for 13 minutes. Place eggs in a bowl of ice water to stop the cooking and cool completely. 2) Once cool, peel eggs and slice in half. Push egg yolks into a medium bowl and add the mayonnaise, dijon mustard and white wine vinegar. Mash together with a potato masher or fork, mixing well, until very smooth. Divide mixture into two small bowls. 3) Add the variation ingredients to each bowl of egg yolk mixture and stir well to combine. Put into a piping bag fitted with a nozzle or use a ziplock bag with a small corner cut off to pipe yolks into egg white halves. 4) Garnish each deviled egg with the appropriate garnish, arrange on a platter and serve.