Deviled Eggs Four Ways

Deviled eggs have been on party tables forever and they keep showing up because they work. They're one-bite, no mess, universally eaten, and — crucially — infinitely variable without requiring different equipment or techniques. The four-variation format lets you put one platter on the table that has something for everyone, from classic to smoked salmon to truffle.

The base that holds everything together: properly hard-boiled eggs with yolks that are fully set and still bright yellow — not that green-grey ring you get from overcooking. Press the yolks through a sieve for the smoothest possible result. Everything else builds from there.

Base Recipe (makes 24 halves from 12 eggs): - 12 large eggs, hard-boiled and peeled - 3 tablespoons mayonnaise - 1 tablespoon Dijon mustard - 1 teaspoon white wine vinegar - Salt and white pepper

The Four Variations: Classic: smoked paprika and chives Smoked Salmon: cream cheese, smoked salmon strip, dill, capers Bacon & Jalapeño: crumbled crispy bacon, pickled jalapeño rings, hot sauce Truffle: truffle oil, shaved truffle, microgreens

Instructions: Halve eggs lengthwise. Press yolks through a sieve for the smoothest possible texture. Mix with mayo, mustard, vinegar, salt, and pepper until completely smooth. Divide into four portions and add variation-specific ingredients to each.

Fill each half using a piping bag for a clean, restaurant-style presentation. Apply toppings for each variation.

Pro Tips: Hard-boil by covering cold eggs with cold water, bringing to a boil, covering, removing from heat for exactly 12 minutes, then ice bathing. Perfect every time, no gray rings.