Tasting Table's Summer Survival Guide: Deviled Eggs

This is how you do deviled eggs

As far as we're concerned, no outdoor summer party is complete without a platter loaded with deviled eggs.

First, you need perfectly cooked eggs. For the ideal hard-boiled egg, use this foolproof technique.

Then, get to deviling.

STEP ONE: Make the Classic

Pop the yolks out of 24 egg halves (from 1 dozen hard-boiled eggs). Use a fork to mash the yolks until fine, then stir in ⅓ cup of mayonnaise, ¼ cup of crème fraîche, 1 tablespoon distilled white vinegar, ¾ teaspoon kosher salt and ¾ teaspoon Dijon mustard. Scoop the filling into the egg-white halves. Sprinkle with sweet paprika. Serve.

STEP TWO: Take Your Deviled Eggs on a Trip Around the World

The traditional deviled egg is unimpeachable. But even the classics need a fresh jolt on occasion. So we came up with four international ways to flavor the standard deviled-egg filling. Simply add the ingredients from one of the variations below.

• Add ¼ cup chopped lox

• Add 3 tablespoons finely chopped dill

• Garnish the filled eggs with capers

• Add ¼ cup chopped cornichons

• Add 3 tablespoons finely chopped tarragon

• Add 2 teaspoons finely chopped shallot

• Garnish the filled eggs with fresh tarragon leaves

• Add ½ pound chopped and browned kielbasa

• Add ¾ cup chopped sauerkraut

• Garnish the filled eggs with a parsley leaf

• Add ⅓ cup chopped cabbage kimchi

• Add 3 tablespoons finely chopped cilantro

• Garnish the filled eggs with roasted, salted peanuts