Deviled eggs never really go out of style — they’re easy to make, they look great on any spread, and they’re usually the first thing to disappear from the table. The secret to a good batch comes down to two things: cooking the eggs correctly and getting a filling that’s creamy but not runny.

The main thing to watch during boiling is not to overcook the eggs, or you’ll end up with a greenish ring around the yolk and a filling that loses its bright color. Shocking the eggs in ice water right after cooking does double duty — it makes peeling much easier and stops the cooking at exactly the right moment.

The classic yolk, mayonnaise, and mustard filling is easy to riff on: stir in a bit of chopped pickle or capers for tang, swap in smoked paprika for a deeper flavor, or add a dash of hot sauce for anyone who likes more heat. Piping the filling into the whites with a star-tipped bag gives the neatest look, but a regular teaspoon works perfectly well too.

It’s best to assemble deviled eggs no more than a few hours before serving, since the whites can start to dry out slightly around the edges over time. If you need to get ahead, boil and peel the eggs and make the filling separately, storing both in the fridge, then fill the eggs right before you’re ready to serve.