“You can’t have too many deviled eggs” was a maxim for entertaining in my mother’s kitchen, and it’s never been disproved in my experience. Deviled eggs are perfect for parties, especially when children are present. Mine, at least, will pass up all sorts of sweets and other less nutritious treats for a deviled egg. Any number of variations—fillings of shrimp, country ham, chutney—is possible, but a good dose of mustard is required. Deviled comes from the French à diable, which in cooking always means mustard.