12 hardboiled eggs, halved
4 Tbsp. mayonnaise
12 pitted black olives, diced
1 tsp apple cider vinegar
1 tsp dry mustard or 1 tsp curry powder or 1 tsp sriracha sauce
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp celery salt
Cut the hardboiled eggs lengthwise and remove the yolk. Mash the yolks with the other ingredients till well blended, then fill the egg-white halves and top off with the topping of your choice. Consider one or more of these items: paprika, a dollop of pickle relish, avocado cubes, shrimp, crumbled bacon bits, jalapeño slices, parsley, asparagus tips, a green olive with pimento, smoked salmon and capers.
Our friend Sarah Sonognini does a clever version of deviled eggs that she calls “mini-breakfast.” Make the deviled eggs to your liking, then serve each one on a small square of garlic toast, topped with a generous slice of bacon. It helps to slice a flat end on the bottom of the cooked egg white so it sits evenly on the toast.
Think about it: Where can you buy premade deviled eggs? Nowhere! Perhaps this is one of the reasons deviled eggs are so popular—and one of the first pupus to get eaten up—at potluck gatherings. They lend themselves to endless varieties, which is why we like to arrange a 12- or 24-pack with several versions of stuffings and toppings. With a hand blender, you can mix the eggs yolks and mayonnaise with four different creamy stuffings and then you can top them off with a variety of items so you have a seemingly endless variety of deviled eggs. Blend the yolks and mayonnaise in three individual bowls, one with curry, one with avocado and one with sriracha; set aside one bowl that is only mayonnaise, mustard and the yolk. With twelve eggs, this gives you one base flavor for three eggs. Then all twelve eggs can be topped any way you want, providing a multitude of offerings. For instance, the sriracha stuffing can be topped with crumbled bacon or shrimp; the plain stuffing can be topped with paprika, black olives and crumbled bacon; the curry mix can be topped with smoked salmon and capers. And on and on in any inventive way your palate fancies!