Old Fashioned, New Fangled

I've always had a weakness for deviled eggs. Creamy, salty, a little bit spicy, and bite sized! Well, perhaps two bites if one is being excessively polite, or has unusually large eggs.

I don't make them that often, because it always seems that one should make them for a party platter, rather than as a late-night snack for two people to simply fall upon with hungry eyes and greedy fingers. Still, I often find myself too busy when I'm planning a party to fuss with the details that make a good deviled egg. So, sometimes I just have to make them anyway. The beauty of a deviled egg is that you can make as many or as few as you want. They are best consumed promptly, and one should be careful not to overcook the eggs, unless you enjoy the grey ring of doom around the yolk.

I would give you the recipe, if I had one. The problem is, I change it every single time I make it. Much depends on the contents of the fridge, you see. You can really taylor them to your tastes, though, whether your tastes run from caviar to Thai curry paste. This batch has green onion, parsley, ground mustard seed, mayonnaise, feta cheese, and is topped with aleppo pepper.

None survived the initial attack.