I Make Deviled Eggs Every Year for Easter 

Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. 

Melt 1 tablespoon unsalted butter or heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. 

When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. 

Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl.

Use a fork to mash the yolks as finely as possible. Add 3 tablespoons mayonnaise; 2 teaspoons yellow, Dijon, or horseradish mustard; and 1/4 teaspoon kosher salt. Stir to combine. 

Thinly slice 2 fresh chives. Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner.

The eggs can be hard-boiled, peeled up to 1 day ahead, and refrigerated in an airtight container. You can also make the filling up to 1 day ahead, but refrigerate in a piping bag or in an airtight container with plastic wrap pressed onto the surface.