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All recipes are from Bon Appetit April 2006 page 75

Sour Cream, Lemon & Herb Deviled Eggs
6 hard-boiled eggs
3 Tbsp sour cream
1 ½ Tbsp mayonnaise
3/4 tsp dijon mustard
1 ½ tsp finely grated lemon peel
1 ½ tsp fresh lemon juice
1/8 tsp cayenne pepper
salt & pepper

Chopped fresh parsley or thyme

Shell eggs. Cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise and mustard. Stir in lemon peel, lemon juice and cayenne pepper. Season generously with salt & pepper.

Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme . (Can be made 4 hours ahead. Cover loosely & refrigerate.)

Garam Masala Deviled Eggs
6 hard-boiled eggs
3 ½ Tbsp mayonnaise
3 Tbsp minced green onion
1 Tbsp minced seeded jalapeno chile
1 ½ tsp minced mango chutney
½ scant tsp garam masala
Salt & pepper

Finely chopped radishes

Shell eggs. Cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt & pepper.

Spoon yolk mixture into whites. Top generously with chopped radishes. (Can be made 4 hours ahead. Cover loosely & refrigerate.)

Deviled Eggs with Capers and Tarragon
6 hard boiled eggs
2 Tbsp extra virgin olive oil
1 Tbsp mayonnaise
1 ½ tsp Dijon mustard
2 Tbsp minced celery
4 tsp chopped fresh tarragon
1 Tbsp minced drained capers
2 tsp minced shallot
Salt & pepper

Sliced celery

Shell eggs. Cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in olive oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers and shallot. Season to taste with salt & pepper.

Spoon yolk mixture into whites. Garnish each with celery slices. (Can be made 4 hours ahead. Cover loosely & refrigerate.)

(“How to boil an egg - really” - Start with large eggs that are more than 1 week old - fresh eggs are harder to shell. Place in single layer in saucepan, cover with 1 ½” of water, and add 1 Tbsp salt. Cover partially and bring to a boil. Immediately reduce heat to low; simmer for 30 seconds. Remove from heat, cover, and let stand 15 minutes. Drain eggs. Shake pan to crank shells. Transfer eggs to bowl, cover with cold water, and cool, changing water frequently)