Classic Deviled Eggs

This classic deviled egg recipe is an old Gourmet favorite that renders an appetizer fit for any cocktail party, Easter potluck, Thanksgiving reunion, or winter celebration. The method is so simple that each ingredient really matters. The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor. If your paprika has been on the shelf for years, it’s time to get a new bottle.

Using eggs purchased at a grocery store (instead of the farm-fresh variety) is wise. Fresh eggs tend to be harder to peel; grocery store eggs have likely been out in the world a bit longer. About those boiled eggs: Start them in cold water and let them cook gently before shocking them in ice water to cool them down. This hard-boiling technique renders perfectly cooked egg yolks, firm egg whites, and a shell that practically slips off.

Want to get fancy with the garnishes? Add pickled shallots, fresh herbs, grated horseradish, crumbled bacon, or trout roe. Or mix a little hot sauce, harissa, chopped jalapeños, or canned chipotle into the filling for heat; or sweet pickle relish, chopped dill pickles, or a splash of pickle juice for tang.