Deviled (or Stuffed) Eggs

Makes: 4 servings

Time: 5 minutes

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Cayenne, mustard, or anything that provides a bit of bite makes a stuffed egg “deviled.” With or without some spice, these eggs are easy to make, great for parties — and the variations are almost limitless.

• 4 Hard-Boiled Eggs (page 521), peeled
• Salt
• 2 tablespoons mayonnaise (preferably homemade, page 670)
• 1 teaspoon Dijon mustard, or to taste
• ¼ teaspoon cayenne, or to taste
• Paprika or chopped fresh parsley for garnish

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks with a pinch salt, the mayonnaise, mustard, and cayenne in a small bowl. Taste and adjust the seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag with a star tip to pipe them in.)
3. Sprinkle with paprika and serve. Or cover and chill for up to 1 day.

Curried Deviled Eggs Subtly spiced: Substitute yogurt for the mayonnaise, if you like, and Fragrant Curry Powder (page 649) for the mustard. Garnish with cilantro.

Jalapeño Deviled Eggs Make these as spicy as you like: Substitute sour cream for the mayonnaise, 2 teaspoons or more minced jalapeño for the mustard, and ⅛ teaspoon ground cumin for the cayenne. Garnish with cilantro.

Vegetable-Stuffed Eggs The key is cutting the vegetables to just the right size so they don’t look too chunky but provide a nice texture: Add 1 tablespoon each chopped radish, snow pea, and scallions. Garnish with tarragon or chervil.

9 Ways to Flavor Egg Salad or Deviled Eggs

Stir any of these ingredients, to taste, into the filling for deviled eggs or use to season egg salad.

1. Pesto (page 634)
2. Raw Onion Chutney (page 668)
3. Crumbled blue cheese or soft goat cheese
4. Wasabi powder or prepared or grated fresh horseradish
5. Chopped fresh herbs like chives, mint, chervil, parsley, or cilantro
6. Minced garlic
7. Chopped capers or olives
8. Chopped pickles
9. Chopped fresh chiles like jalapeño or Thai