Recipe: Basic Deviled Eggs, and Smoked Salmon Stuffed Eggs

Makes 24 halves.

Note: From Lee Svitak Dean.

• 12 large eggs

• About 6 tbsp. mayonnaise, more or less as needed for preferred consistency

• 3 tsp. mustard (Dijon, yellow or your preference)

• Salt and white pepper

• Paprika or minced fresh herb for garnish (flat-leaf parsley, chives, dill, chervil, tarragon)

Place eggs in a large saucepan, add water and cover by 1 inch, and bring just to a boil, uncovered.

Remove the pan from the heat, cover and let sit for 15 minutes. Immediately drain the water and run cold water over the eggs, or plunge them into a bowl of ice and cold water. Cool the eggs.

If using them later, refrigerate unpeeled for up to a week.

If using them immediately, lightly crack the eggs, all over, on a hard surface and remove the shell in pieces. Rinse the egg to remove any bits of leftover shell.

Slice the eggs in half lengthwise and place the yolks in a medium-size bowl. For the creamiest (non-lumpy) filling, push the eggs through a sieve. Otherwise, mash the yolks with a fork. Add mayonnaise and mustard and mix thoroughly. Season to taste with salt and pepper.

Makes 24 halves.

Note: From "The Herbal Kitchen," by Jerry Traunfeld, who suggests 18 minutes (rather than 15) for large eggs to be cooked in the hot water.

• 12 large hard-cooked eggs

• 1/2 c. sour cream

• 3/4 tsp. kosher salt

• 2 tbsp. finely chopped chives, plus extra for garnish

• 2 tbsp. chopped chervil, plus small sprigs for garnish

• Freshly ground black pepper to taste

Directions