Deviled Eggs

1. Hard boil the eggs by covering them with cold water and bringing to a boil. Once at a boil, add a generous amount of salt**, and then lower the heat to simmer, set the timer for 12 minutes, and then shock in ice water immediately.
2. If this step is done correctly you will have beautiful yellow yolks without the graying rings which indicate overcooked hard boiled eggs
3. Split the eggs in half with a knife and carefully remove the yolks, mashing them with a fork
4. Add enough mayonnaise to make a smooth consistency. Monitor as you go, and remember that the mayonnaise will be the moisture, so balance it carefully, since the tendency to make it moist can end up making it runny
5. Season as you like. Salt and pepper are the old standbys, and relish can be used as well. I don’t prefer relish, but it is a popular additive.
6. Stuff the cavity in the egg half, and top with paprika or cayenne as desired.

For some fun, shake it up a little and make some of the variations below, or just go hog wild and make your own

1. I often find myself preaching about Sriracha sauce from Vietnam, which really is incredible. Simply add some of this to the yolk stuffing, and you are in business. Using harissa is also a great alternative for a spicy and devilish egg, as well as in other mayo sauces.
2. Fresh crab meat and seafood seasoning (popular on Maryland’s Eastern Shore in the forms of Old Bay and JO’s Spice, both available readily online) make for the perfect seaside picnic.
3. We are lucky in that we have a kitchen garden, so I often cut a vine-ripened fresh tomato into small wedges, and top the normal garden-variety stuffed egg with this and some fresh chive. The acidity of the tomato livens everything up perfectly.
4. For a phenomenal variation, use duck eggs, keeping the recipe quantities the same, or quail eggs, obviously using less of the particulates as indicated above.
5. Note: Adding the salt to the pot after it boils protects your cookware, as the concentration of nitrates in the salt solids can pit your pans. And yes, this even applies to your high-end hoity-toity professional stainless set.