Deviled eggs, the beloved American classic, are constantly being reinvented. They can be far from ordinary when sophisticated ingredients are added. In fact, I've noticed that elegant appetizer buffets often serve a platter of deviled eggs, and they always seem to be the first to go. I am a big fan of them for their familiar, comforting flavor.

Below, you'll find a basic recipe for deviled eggs has lots of spiced-up variations, plus there's a recipe for egg salad. And these recipes can easily be doubled or tripled.

The key to delicious deviled eggs or egg salad is in the selecting and cooking of the eggs. Purchase your eggs a week ahead of cooking so they will be mature and easier to peel. They will also be less likely to crack while cooking. When you're cooking the eggs, don't boil them and don't cook them too long. These strategies will avoid tough eggs and those unappetizing gray circles around the yolks.

Here are some other tips:

1. Use extra-large eggs, at room temperature. I always add a couple of extra eggs so that if one does crack while cooking, I have an extra one ready to go.

2. Make sure to use a large pan so that the eggs aren't crowded.

3. Cool the eggs under cold running water.

4. Don't peel the eggs until right before preparing.

5. Make sure the deviled eggs are refrigerated until just before serving so they stay fresh.

I love to serve egg salad on Belgian endive leaves or in baby gem small leaves that look like little cups. Either way, serve on a pretty platter garnished with greens and baby tomatoes. Here are a few other tasty combinations to mix with mashed yolks or into egg salad:

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