MAKES: 12 servings TESTED BY: Sammy M.

005 Deviled Eggs

TASTING COMMENTS:

Delicious deviled eggs are easy to make if you start with perfectly boiled hard-cooked eggs. The secret is simple: Fresh is not best. Use eggs that are a week old for easiest peeling.—SM

start to finish 25 minutes

Size matters, color doesn’t! Eggs come in medium, large, and extra-large sizes. We use large eggs in testing, so the timing in this recipe works best for large eggs. If you use extra-large eggs, let the eggs stand in the boiled water 18 minutes instead of 15 minutes.

1. Cut eggs in half lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in mayonnaise, mustard, and vinegar. If desired, season to taste with salt and pepper.

2. Spoon or pipe the yolk mixture into egg halves. Cover; chill at least 1 hour or up to 24 hours. If desired, sprinkle with paprika or parsley.

*Tip To hard-cook the eggs, place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a full rolling boil over high heat; remove from heat. Cover and let stand 15 minutes; drain. Place eggs in ice water to cool. Drain and peel.

Per serving 72 cal., 6 g fat (1 g sat. fat), 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber, 0 g sugars, 3 g pro.

If you are particular about how smooth your filling is, push the yolk through a fine-mesh sieve. The sieve creates a very fine-texture yolk to stir into your remaining filling ingredients. If you like a chunkier filling, use a fork to mash to the desired texture.

Bacon and Basil Eggs Prepare Deviled Eggs as directed, except stir 2 slices crisp-cooked and crumbled bacon; 2 Tbsp. chopped tomato; and 1 Tbsp. snipped fresh basil into the yolk mixture. If desired, top with additional crisp-cooked bacon.

Smoked Salmon Eggs Prepare Deviled Eggs as directed, except stir 1 Tbsp. snipped fresh chives into the yolk mixture. Top each egg with strips of lox-style smoked salmon, sour cream, and additional snipped chives.

Mexican-Style Eggs Prepare Deviled Eggs as directed, except substitute Mexican-style sour cream dip for mayonnaise and stir ¼ cup chopped avocado and 1 Tbsp. snipped fresh cilantro into the yolk mixture. If desired, top with additional cilantro, avocado, and chopped fresh jalapeño chile pepper (see tip).

Greek-Style Eggs Prepare Deviled Eggs as directed, except stir 2 Tbsp. crumbled feta cheese, 1 Tbsp. finely chopped pitted Kalamata olives, and 2 tsp. snipped fresh oregano into the yolk mixture. If desired, top with additional chopped olives, crumbled feta cheese, and snipped oregano.

Blue Cheese, Apple, and Walnut Eggs Prepare Deviled Eggs as directed, except stir ¼ cup chopped apple, 1 Tbsp. crumbled blue cheese, and 1 Tbsp. chopped toasted walnuts into the yolk mixture.