(Makes 1 dozen eggs — 2 dozen halves)
12 hard-boiled eggs
Salt and freshly ground pepper
For curried deviled eggs:
3 1/2 tablespoons mayonnaise
1 teaspoon curry powder
For basil deviled eggs:
1/2 cup fresh basil leaves, roughly chopped
3 tablespoons mayonnaise
For creme fraiche deviled eggs:
3 tablespoons creme fraiche
2 teaspoons Dijon mustard
4 cornichons (small, crisp pickles made from tiny gherkin cucumbers), minced (about 1 tablespoon)
1. Peel and cut hard-boiled eggs lengthwise. Carefully remove yolks; place four yolks in each of three bowls. Set whites aside. Mash each bowl of yolks with a fork.
2. Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
3. Place basil and mayonnaise in the bowl of a food processor; blend about 2 minutes.
Add mayonnaise mixture to second bowl of yolks; mix. Season with salt and pepper.
4. Add creme fraiche, mustard and cornichons to last bowl of yolks; mix. Season with salt and pepper.
5. Fill eight reserved egg-white halves with each filling; serve.
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