All Occasion Hors D'Oeuvre

With all those eggs that are being colored in your house during the next few weeks, it's a good opportunity to make deviled eggs. It's one of those hors d'oeuvre platters that spans the occasion ladder from high brow to low brow; and which always empties fast because it is so difficult to have just one.

The name deviled implies hot, but need not be. It is simply hard boiled eggs chilled and halved with the yolk whipped into a flavorful filling of a wide variety of flavors such as; mayonaise, sour cream, yogurt, Dijon mustard, etc.. You can even spice it up for a grown up palate with a touch of cayenne, hot sauce or wasabi. Use a touch of fresh herbs like dill, cilantro or chives. Make special occasion up-end garnishes such as; chopped proscuitto, crisp chopped pancetta or a sliver of smoked salmon, sour cream and caviar. Optional, sprinkle with paprika, like mom did.