Cover eggs with about an inch of cold water, bring to a boil, cover, turn off the heat and let sit for 12minutes. Pour off hot water, and run cold water over eggs until cool enough to handle. Once cool, gentlycrack several times and peel, place each in ice water to cool the rest of the way down for 10 to 15minutes while peeling the rest of the eggs. While the eggs are cooling, gather the rest of your ingredients for classic deviled eggs or your variations.
Cut eggs in half and remove yolks, place into a mixing bowl and crush with a fork, set whites onto a platter or serving vessel. Whisk in other ingredients until the mixture is mostly smooth. Taste and season as needed with salt, pepper, and more pickle juice, mustard, or relish as desired.
Fill egg white halves with the mixture until mounding about 1⁄4 inch above the hole where the yolk cameout. Dust with paprika, or top with other ingredients as desired. Serve or store in the refrigerator for oneto two days. The best practice is to make mix the day beforehand, not have it unrefrigerated for morethan a few hours while serving and dispose of or consume extras within a total of three days of making.If somehow you have leftover deviled eggs, chop them up with a little more mayonnaise and seasoning,they do make a great egg salad. Play around with some ingredients, take a flavor profile or concept youlike, and make it your own. Here are a few suggestions, but feel free to branch out and be creative.
Classic - mayo, mustard, pickles, vinegar, paprikaBleu and Steak - bleu cheese, caramelized onions, steak, chivesPopper - cream cheese, jalapeno, baconLox - cream cheese, lox, capers, shallots, black sesame seedsMiso Scallion - miso, scallion, soy sauce, sesame seedsElote - avocado, charred corn with butter, cotija cheese, cilantro, tahini, lime juice and zestFried Chicken - fried chicken, hot sauce, pickle