Deviled Eggs

The Life of Every Party

I firmly believe that deviled eggs are the single most underrated appetizer in existence. Every time I bring a tray to a gathering, they vanish before I can even set down my purse. My grandmother used to make these for every Easter, and after years of testing, I think I have finally cracked her secret.

The 12-Minute Magic Trick

Place your eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then pull the pan off the heat, slap on the lid, and let them sit for exactly 12 minutes. Transfer straight to an ice bath -- this is non-negotiable if you want easy peeling and no grey-green rings.

Once cooled, peel and halve the eggs lengthwise. Pop those golden yolks into a bowl, mash with a fork until silky, then stir in the mayo, both mustards, vinegar, salt, and pepper. I like my filling super smooth, but a few tiny lumps never hurt anyone.

Pipe, Dust, Devour

Spoon or pipe the filling back into each white half. A piping bag with a star tip takes 60 seconds and makes them look bakery-level gorgeous. Finish with a dusting of paprika and a snip of fresh chives.

Tina's Tips

• Use older eggs -- eggs that have been in the fridge at least a week peel like a dream
• Never skip the ice bath -- it stops the cooking instantly and keeps the yolk bright yellow
• Make the filling ahead -- prep up to 24 hours in advance, then pipe right before serving for the freshest look
• Add a pinch of cayenne to the filling if you want a little heat that sneaks up on people
• Transport in an egg carrier -- nobody wants deviled eggs sliding around in the car