For some cooks, deviled eggs require no recipe.
Just cook the eggs, peel, cut in half, mash the yolks with your family’s secret mixture (often mayonnaise, a little mustard, a dab of pickle relish, a bit of finely minced onion or celery), fill the whites and sprinkle on some paprika, chill and serve in Grandma’s deviled egg platter.
But there’s a whole world of deviled and stuffed egg possibilities beyond that basic filling, Kelly Brant writes.
For recipes and tips, read Wednesday’s Arkansas Democrat-Gazette Food section.