Gateaux1

For the Traditional Deviled Eggs

Carefully remove the yolks from the eggs, leaving the whites intact.

6 hard-boiled eggs

Place the yolks in a medium bowl and mash with the back of a fork.

Blend in the remaining ingredients.

¼ cup mayonnaise, 1 tablespoon chives, 1 tablespoon Dijon mustard, ½ teaspoon white wine vinegar, ½ teaspoon hot sauce, ½ teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper

Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.

Garnish with a dusting of paprika and snipped chives.

Paprika, Chives

For the Ham and Cheese Deviled Eggs

Carefully remove the yolks from the eggs, leaving the whites intact.

6 hard-boiled eggs

Place the yolks in a medium bowl and mash with the back of a fork.

Blend in the remaining ingredients.

¼ cup mayonnaise, ¼ cup finely shredded cheddar cheese, ¼ cup ham steak, 2 tablespoon pickle relish, 1 tablespoon spicy brown mustard, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper

Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.

Garnish with drained relish.

For the Horseradish Beet Deviled Eggs

Prepare the beet-dyed eggs by combining 8 cups water, the beets, vinegar and 1 tablespoon of salt in a large pot. Bring to a boil and then lower heat and simmer for 20 minutes.

4 medium beets, 2 cups distilled white vinegar, 1 tablespoon Kosher salt + another ¼ teaspoon for filling

Let the liquid cool completely. Remove and reserve beets for another use.

Transfer beet pickling juice to a large freezer bag set in a large bowl.

Add the whole eggs and squeeze the air out of the bag and seal, making sure the eggs are submerged. Refrigerate for 1 hour.

6 hard-boiled eggs

Remove eggs from the liquid, blot dry with paper towels and halve them.

Carefully remove the yolks from the eggs, leaving the whites intact.

Place the yolks in a medium bowl and mash with the back of a fork.

Blend in the remaining ingredients.

¼ cup mayonnaise, 3 tablespoon prepared horseradish, 1 teaspoon white wine vinegar, 1 teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper

Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.

Garnish with small sprigs of fresh dill

Fresh dill