But the details of what to fill the eggs with is up to the devil who makes them. Those humble eggs are neutral and accommodate a range of flavors — smoked, pickled, herbaceous and, of course, spicy.

Cut the eggs in half lengthwise, and carefully remove the yolks. Mash together the yolks, 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/8 teaspoon kosher salt, and 1/8 teaspoon black ...

Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar-sized container that can be closed tightly).