Birds provide one of the most used ingredients in every cuisine- eggs, and the undisputed favorite of all summer gatherings must the deviled egg. Not only are they easy to prepare, but they can also be made ahead and transported easily. With this perfect dish, there won't be a single deviled egg left at the end of the party.

When boiling eggs, start them in cold water. Begin timing once the water begins to boil. Deviled egg recipes are the best use for eggs that have been in the refrigerator for a while but are still useable. Older eggs are considerably easier to peel once hard boiled.

Eggs of all types can be deviled. Try duck or quail eggs in this delicious paring of smoked trout and egg yolks. Smoked whitefish, sturgeon, or even salmon can be substituted for the trout.

12 large eggs, hardboiled, cooled, and peeled
¼ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons whole-grain mustard
2 tablespoons finely chopped cornichons (about 6)
2 teaspoons finely chopped chives, plus more for garnish
2 teaspoons finely chopped tarragon
4 teaspoons extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
4 ounces smoked trout or whitefish, coarsely chopped

Directions:

1. With a sharp knife, halve eggs horizontally and remove yolks to a bowl. Cut a very small slice from the bottom of each white so they sit upright and transfer to a platter. To the yolks, add mayonnaise and mustard, and with a fork, mash yolks until mixture is smooth. Stir in cornichons, herbs, and olive oil; season with salt and pepper. Gently fold in smoked fish until just combined.

2. Using two teaspoons fill each egg white half with a heaping teaspoon of yolk mixture. Garnish with additional chopped chives. Serve immediately or cover the surface of the filled eggs with plastic wrap and chill until ready to serve.

Serves 8.