Classic Deviled Eggs
Remove the yolks from 6 hard-cooked eggs, reserving the whites. Mash the egg yolks until smooth; stir in 1/2 cup mayonnaise, 1 teaspoon Dijon mustard and 1/8 teaspoon salt and pepper. Spoon or pipe into egg whites.
Spinach Pesto Deviled Eggs
Stir in homemade or purchased basil pesto and finely chopped fresh spinach. Garnish with thinly sliced radishes and small spinach leaves.
Hot Mustard-Shrimp Deviled Eggs
Stir in ground hot mustard to taste, starting with a small amount and adding more for a spicier hit. Instead of salt, add 1/4 teaspoon soy sauce and a little drizzle of sesame oil. Garnish with small, whole cooked shrimp.
Dill-Mint Deviled Eggs with Crispy Pita Chips
Replace half of the mayonnaise with plain yogurt. Stir in 2 tablespoons minced shallots and equal parts chopped fresh dill and mint. Garnish with sprigs of dill and mint and crushed pita chips.
Bacon-Parmesan Deviled Eggs
Stir in grated Parmigiano-Reggiano cheese and crispy smoked bacon to taste. There's no need to add salt, but lots of freshly ground pepper is nice. Garnish with extra bacon and shaved Parmesan cheese.
Horseradish-Chive Deviled Eggs
Stir in prepared horseradish to taste. Add 1 to 2 tablespoons sliced fresh chives. Garnish with long sprigs of chives and chive flowers, if available.