If deviled eggs are a staple on your Easter dinner table, we’ve got three flavor ideas for you to take your egg game up a notch. See below for our fool-proof base recipe, then pick your flavor or try all three!

Classic with Brown Mustard

• 1 teaspoon brown mustard
• 1 teaspoon pickle juice (substitute for vinegar)
• Garnish: finely minced chives

Hot Horseradish

• 2-3 teaspoons horseradish (depending on your heat tolerance)
• Garnish: finely minced chives

Curry, Chervil and Chive

• 1 teaspoon butter
• 2 teaspoons curry powder
• 1 teaspoon finely minced chives
• 2 teaspoons finely minced chervil
• 1 tablespoon lemon juice (substitute for vinegar)
• Garnish: A few sprigs chervil leaves and finely minced chives

PRO TIP: Curry powder, like many spices, releases its flavor with heat. Heat the butter and curry powder on a low stovetop before you add it into the yolk mixture. When it’s fragrant, you’ll know it’s ready.

Fool-Proof Deviled Eggs Base Recipe

• 6 eggs (use up your older eggs, fresh eggs are much harder to peel)
• 1/4 cup mayonnaise
• 1 teaspoon vinegar
• 1/8 teaspoon salt
• Freshly ground pepper

1. Place 6 eggs in a sauce pan and cover water, 1 1/2″ above the eggs.
2. Bring to a full rolling boil.
3. Turn off the heat and let sit on the hot stove top for 15 minutes.
4. Rinse the eggs in cold water for at least one minute to cease cooking.
5. Peel the eggs shells and discard in the compost.
6. Slice the eggs lengthwise, carefully pop out yolks into a small mixing bowl, and set the egg white halves aside.
7. Break apart the egg yolks with a fork.
8. Mix in the mayonnaise, vinegar (or substitute). Add salt and pepper to taste.
9. Depending on your flavor profile, add the remaining ingredients and mix well.
10. Garnish with paprika, finely minced chives and/or chervil.

PRO TIP: Like you would with icing, spoon the yolk filling into a small sandwich bag and squeeze into a bottom corner. Cut the tip of the corner off with scissors (about 1/4″). Squeeze the yolk mix into the egg white halves in a spiral motion, starting in the middle, filling in the sides, then topping off the top.