Deviled Eggs

Yes. Boil and peel eggs up to 2 days ahead; store in the fridge in an airtight container. Make the filling up to 1 day ahead, then pipe into whites no more than 4 hours before serving so they don't dry out. Unassembled components keep longer than finished deviled eggs.

Use eggs that are at least a week old—they peel far more easily than very fresh eggs because the membrane separates better from the white. Always cool boiled eggs in an ice bath immediately, and peel them under cool running water, which helps separate the membrane.

No—Greek yogurt makes the filling grainy and tangy in a wrong way. Mayonnaise provides the rich, creamy texture that defines deviled eggs. Sour cream is a closer substitute if you must, but use it as only 1/3 of the fat base and add an extra 1/2 teaspoon of mustard to compensate for the sharper taste.

Serve as an appetizer with cured meats, cheeses, and crackers, or as part of a charcuterie board. They're also traditional at picnics, potlucks, and cocktail parties with drinks.

Cover tightly and refrigerate for up to 3 days. Do not freeze—the yolk filling becomes grainy and the white becomes rubbery. Eat cold straight from the fridge or let sit at room temperature for 15 minutes before serving.

The classic version needs only mustard, vinegar, mayo, salt, and pepper. Paprika is for garnish, not flavor. Add fresh dill, crispy bacon crumbles, or hot sauce only if you're comfortable departing from the canonical version.