Classic Deviled Eggs

Casserole eggs never go out of style, and this recipe for classic casserole eggs should be mastered by every Southerner chef.
Cut the eggs lengthwise in half and carefully remove the yolks, keeping the egg whites intact.Grate the egg yolks with a fine grater with holes. Mash together the egg yolks, mayonnaise, and the following 3 ingredients. If desired, add more salt or hot sauce.Using a spoon or straw, mix the egg yolks with the egg whites.SIX DEVILISH TWISTSTrout roe with horseradish: Prepare according to the recipe given in Steps 1, and mix 3 3/4 tsp of the prepared horseradish with the yolk mixture. Spoon the egg yolk mixture over the egg white halves. Top with 3/4 teaspoon trout roe.Rustic Ham in Breadcrumbs: Prepare according to the recipe given in Step 1, and combine 1/2 cup finely chopped homemade ham and 1/4 cup finely grated Swiss cheese with the yolk mixture. Spoon the egg yolk mixture over the egg white halves. Sprinkle with the desired amount of toasted breadcrumbs.Avocado Tarragon: Prepare according to the recipe given in Step 1, and mash together 1 1/2 ripe avocados and 3 3/4 tsp fresh lime juice. Mix the avocado mixture and 1 tsp dried tarragon with the egg yolk mixture. Add salt and pepper to taste. Spoon the egg yolk mixture over the egg white halves. Sprinkle with the desired amount of fresh flat parsley leaves.Spinach, Poppy seeds and Bacon: Prepare according to the recipe given in Step 1, and combine 3/4 cup frozen minced spinach, defrosted; 4 1/2 tsp grated red onion; and 4 1/2 tsp poppy seed dressing with the yolk mixture. Spoon the egg yolk mixture over the egg white halves. Top with sliced cooked bacon.Smoked salmon, lemon and capers: Prepare as described in Steps 1, and toss together 1 1/2 tablespoons finely chopped capers, 3/4 teaspoon loosely gathered lemon zest, 3 teaspoons add lemon juice, 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt to the yolk mixture. Spoon the egg yolk mixture over the egg white halves. Top with the desired amount of smoked salmon.Coriander Chorizo: Prepare according to the recipe given in Step 1, and combine 3/4 cup cooked and crumbled chorizo sausage and 2 1/4 teaspoons sour cream with the yolk mixture. Spoon the egg yolk mixture over the egg white halves. Sprinkle with the desired amount of fresh coriander leaves.