Add some zip to your deviled eggs

EVERETT — Deviled eggs are one of those staples that everyone has an opinion on.

Whether it’s ingredients you should (and shouldn’t) put in, or even the brand of mayonnaise, the best way you can make deviled eggs is to use what makes you happy.

Reader Pat Bronson understands this, as evidenced by the following non-recipe that lets you build your own deviled eggs. Personally, I like topping mine with fresh herbs like dill and chives, as well as mixing in sweet pickle relish for crunch. Like Pat, I also love mixing in dijon mustard and sprinkling paprika on top.

“You may be asked forever to bring these to picnics, pot lucks etc.” Pat wrote. “I think it is the zip the mustard adds to the eggs.”

Pat said this recipe works for one egg or many.

Deviled eggs

Eggs (however many you’d like to serve)

Mayonnaise

Dijon mustard

Paprika

Salt and pepper, to taste

In a pan, cover the eggs with cold water and add a good amount of salt (Pat says this is the most important part of the recipe).

Bring pan to a boil, turn off burner and let the eggs sit there for 15 minutes.

Under cold running water, peel the shells off. Slice the eggs in half and remove yolks. Place yolks in a separate bowl and mash them to remove lumps. Mix in mayonnaise (Pat recommends Best Foods on the West Coast or Hellmann’s on the East Coast) and dijon mustard in gradually, to your preferred consistency and taste.

Fill the eggs with yolk mixture, chill and serve.