Devilishly good eggs!

This is my mom's recipe for deviled eggs from her Good-Housekeeping Cook Book (1946). She made them for our Easter brunch. It's a nice, quick recipe that's easy to make and tastes great. The filling is soft and creamy.
DEVILED EGGS
6 Hard-cooked eggs, peeled & cut lengthwise
1/4 cup mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. yellow prepared mustard
1 tsp. minced onion
1/2 tsp. curry powder
Sliced black olives to decorate
Fresh parsley
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1 tablespoon finely chopped celery (optional)
1 tablespoon finely chopped stuffed green olives (optional)
crumbled bacon (optional)

Hard boil eggs, cool and peel. Cut in half lengthwise and pop the egg yolks into a small bowl; mash with a fork. Add mayonnaise, salt and pepper, mustard, onion and curry powder and mix thoroughly. Fill the empty egg white shells with the mixture and decorate with sliced black olives. You can sprinkle the tops with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Egg Bake For Easter Brunch

I found this excellent recipe years ago and it has become my favorite thing to make for brunch. I'm taking it to Easter breakfast at my mom's. It goes together really fast ... and tastes great. I'll take it out of the refrigerator in the morning and bake it before we go. Then we'll pop it in the oven at Mom's to keep it warm until we eat.
HUCKLEBERRY INN EGG BAKE
serves 8-10 people.
Ingredients:
8 slices bread, crusts trimmed off and cubed
1/2 lb. grated cheddar cheese
1/2 lb. grated Swiss cheese
1 lb. bacon, cooked and crumbled
6 green onions, diced (or 1 bunch)
8 eggs
2 cups milk
1-1/2 cups half-and-half
2 tsp. Worcestershire
1 tsp. dry mustard
Butter 3 qt. casserole. Mix bread, onion, cheese, and bacon. Arrange the bread cubes in the bottom of casserole dish, then add cheese, then onions, and last bacon. Beat eggs; add milk, half-and-half, and seasonings. Pour over bread mixture. Cover. Let set overnight in refrigerator. Allow to come to room temp for about an hour before baking. Bake uncovered at 325* for 1 hour.

Scrambled Eggs ... with Asparagus

I love asparagus - whether raw in salads, sauteed, roasted or grilled. It's such a versatile vegetable, filled with so much nutrition and flavor. When preparing asparagus, be sure to bend the asparagus stalk from the base about 2 inches from the end until it snaps to separate the woody stalks from the stem and Voila! it's ready to use! Here's a simple recipe I hope you like.
ASPARAGUS AND SCRAMBLED EGGS
1 pound pencil-thin asparagus
6 sliced green onions
2 tablespoons olive oil
1/2 tsp. red pepper flakes (optional)
Salt and freshly ground black pepper
8 eggs
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1-1/2 to 2 inch lengths. In a heavy skillet, saute the asparagus spears and green onions in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes.
Beat the eggs lightly in a bowl, with salt and pepper and red pepper flakes. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired, and serve immediately.