Devilled eggs have been a holiday go-to for generations; fancy yours up with a dab of horseradish, squeeze of Sriracha or finely chopped gherkins, or top each egg with a bit of smoked salmon.
Put the eggs in a medium pot, cover with cool water by about an inch and bring to a boil.
Remove from heat, cover and leave for 12 minutes.
Run the eggs under cool water to stop them from cooking, and peel them. If you like, submerge them in the brine from a can of jar of beets or pickled beets for 2-3 hours (or overnight) to stain them purple before cutting in half.
Remove the yolks and put them into a medium bowl with the mayonnaise, lemon juice, mustard and salt and pepper to taste. Mash with a fork until smooth.
Spoon into a piping bag with a star tip (or a zip-lock bag, with one corner snipped off) and pipe the filling into the egg white halves.
Sprinkle with chives or paprika.