Variations galore

Who says deviled eggs have to be basic? Start with the traditional recipe and then experiment with some of these options.

• Anchovy paste

• Asparagus

• Bacon

• Blue cheese or feta

• Crab and other seafood

• Curry powder

• Green onions

• Guacamole

• Herbs: fresh chives, dill, ­tarragon, chervil, parsley or basil

• Jalapeños or other peppers

• Pesto: Skip the mustard and substitute a few tablespoons of pesto

• Pimento cheese: Stuff egg entirely with pimento cheese

• Prosciutto

• Salmon, smoked

• Salsa

• Tuna, canned

• Garnishes: olives, capers, caviar, fresh herbs, roasted red peppers, chile peppers

• Substitute yogurt, sour cream, crème fraîche or olive oil for the mayo in the filling.

Tips for perfection

• For a creamy texture, prepare the filling while the egg yolks are still warm for easy mashing. Or press the yolks through a fine sieve with the back of a spoon.

• To make a pretty swirl with the filling, use a pastry bag with a round or fluted tip and half-inch-wide opening. Or cut a corner from a small plastic bag, add filling and squeeze it onto the hollow of the egg.

• Chill the filled eggs for at least 30 minutes before ­serving.