If you still have eggs from last week’s holiday celebrations and haven’t already deviled them, now is the time. This is one of those great dishes with lots of room for improvisation; beyond the classic mix of yolk, mayonnaise, mustard and paprika is an opportunity to entertain yourself and impress your guests.
Some purists, such as Alice Waters, think that when we use quality fresh eggs, anything fancy will "cover up the good egg flavor," so her recipe is pretty close to the classic version, using homemade mayonnaise and a bit of Dijon mustard. She does suggest some possible variations, though, which are hard to resist.
Other cooks turn the deviled egg into inspiration for improvisation, an invitation to try all sorts of different flavor combinations, depending on your mood, the theme of a particular meal or what in your refrigerator needs to be used up. Have some fun, and maybe even make a deviled egg version of your favorite dish!
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