Deviled eggs

      (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.

      Write to Homestyle columnist Martha Stewart in care of the New York Times Syndication Sales Corp., 122 E. 42nd St., New York, NY 10168. E-mail questions to mstewart@msl.timeinc.com.