By Michael Estrin

A few simple twists elevate the deviled egg from ’70s party staple to chic holiday app. Our classic recipe (below) is a standalone classic, but a few additions of stuff that’s probably already in your pantry take it to new (read: bacon and Buffalo!) heights. We’ve even got a mayo-free spin. Of course, it all starts with the eggs. Here’s how to boil them to perfection:

HOW TO: hard-boiled eggs: Hard-boiling an egg is the culinary equivalent of riding a bike: If you can boil water, you can boil an egg. Place eggs inside a large pot; add room-temperature water until the eggs are covered by 1 to 2 inches. Place the pot over medium heat, and bring the eggs and the water to a boil together (this prevents cracked shells). Once the water reaches a boil, remove the pot from heat, cover, and let sit 12 minutes (set a timer). Gently transfer the eggs to a bowl of cold water. Peel the eggs immediately after they’ve cooled, or wait until you’re ready to eat.