Tim Labonte from Eve's at the Garden at the Portland Harbor Hotel shares his recipe for standard deviled eggs (center) and some fun variations.

For the basic filling
Yolks of about 12 hardboiled eggs. Be careful when separating your egg yolks from the whites as the white will become the cup for your yolk mix.

1 oz gherkins, plus 2 sliced for garnish
2 tbsp mayo
1.5 tsp Dijon
Drizzle of olive oil
S & P to taste

Place all the yolks and remaining ingredients in food processor, reserving the whites. Process until smooth. If mixture appears to be dry add an additional tsp of mayo.
Using a piping bag or a spoon, fill egg white cups with about a tsp of egg yolk mixture
Top with a small slice of gherkin.

And then some (variations)
Pickling eggs to add color and flavor is a fun and easy alternative to the norm. You will need to plan ahead so your eggs have ample time to pickle; 4 days will do the trick.

Basic Egg Brine used per 12 hardboiled eggs
1 cup white vinegar
1 cup water
2 cup granulated sugar
1 cup kosher salt
3 ea. bay leaf
4 sprigs thyme

Place all ingredients in a saucepot, bring to a boil, reduce to a simmer and allow mix to simmer until sugar and salt are dissolved. Place brine in a large jar and allow ample time to cool. Add 12 hardboiled eggs, cover and refrigerate for at least 4 days. When properly pickled, proceed with basic deviled egg recipe or:

Fun alternatives & flavor ideas
For yellow eggs, add two tbsp. turmeric powder to the brine recipe above
~ Fill the turmeric deviled egg with chorizo, manchego cheese & roasted tomato, add chorizo to the yolk mixture
For a pink egg, add 1 medium beet that has been roasted & pureed & one cinnamon stick to the brine recipe above
~Fill the beet deviled egg with goat cheese & roasted walnuts, add pureed beet to the yolk mixture.

Chef Notes:
With the holidays quickly approaching have your eggs pickling by 11/19 if pickled deviled eggs are to be part of your Thanksgiving festivities.

Enjoy & May your life and stomach always be full