How to Make It
Cut eggs in half lengthwise, and transfer yolks to a medium bowl, keeping whites intact. Add mayonnaise, lemon juice, salt, and pepper to bowl; stir with a fork until very smooth.
Place yolk mixture in a piping bag fitted with a 3⁄4-inch-wide tip. Pipe into wells of egg whites (about 1 tablespoon per egg half). Place on a platter; sprinkle with paprika. Serve with toppings (recipes below).
Pickled Okra and Pimientos
Thinly slice pickled okra crosswise. Wedge a slice in each deviled egg; sprinkle with finely chopped pimientos.
Capers and Smoked Paprika
Top deviled eggs with chopped drained capers and a dash of smoked paprika.
Pickled Red Onions, Bacon, and Chives
Combine 1⁄2 cup red wine vinegar, 1⁄4 cup granulated sugar, and 1 tsp. salt in a bowl. Dice a small red onion, and soak in vinegar mixture 30 minutes. Drain and pat dry. Top deviled eggs with pickled onions, chopped cooked bacon, and chopped chives.