I'm certain many of us can recall a moment in time, perhaps it was at last year's company picnic or maybe it was the neighbors' Fourth of July celebration, at which a certain someone simply lost control when it came to the platter of deviled eggs. Perchance, I am referring to myself here, but I have witnessed this phenomenon more than once, and it wasn't always just me.

This occurrence often begins with the first bite of deviled egg, which usually leads to a second deviled egg, and by the time you've made it to your third egg, nibbling on the egg in two or more bites morphs into devouring the egg whole (after looking around to make sure no one is watching, of course).

I've watched whole platters disappear within minutes. Deviled eggs are, without a doubt, a universal crowd pleaser. They're easy to make and even easier to eat. You don't need a fork, and you don't need a plate. As long as your fingers are in working order, you can toss back your share of creamy, delicious deviled eggs with ease.

Deviled eggs are the perfect summertime treat as well. Whether you're toting a dozen to a potluck picnic or just setting out a few before dinner as a light snack, deviled eggs boast the perfect balance of tangy and sweet with just the right hint of acidity, which pairs beautifully with its chewy-soft egg-white texture.

Even better, if you can boil water, then you can whip up some variation of a deviled egg. And when it comes to variations, the sky's the limit. I've had deviled eggs with chopped smoked salmon, canned tuna, crabmeat, even caviar. Throw in a few fresh-from-the-garden herbs to make your eggs extra piquant and summery, or add a few minced cornichons (a fancy French dill pickle) or caper berries for even more zing.

Yet, for many, the classic deviled egg still prevails. While subtle changes in recipes often abound, the foundation for classic deviled eggs remains the same -- mashed egg yolks mixed with mayo, mustard, pickles and spices. This is the deviled egg I grew up on, and it still hits the spot just right.

Although deviled eggs are about as quick and easy as any hors d'oeuvre can be, not all eggs are the same. There's quite a difference between a good egg and one that can only be described as eggscellent (sorry, I just had to do it), and following a few basic tips can place your eggs in the latter half of this category.

For starters, using older eggs, versus super fresh ones, makes the most laborious part of deviled-egg creation much easier (i.e. the peeling part), because older eggs are naturally easier to peel. (For more on this and other egg-boiling tips, see my previous article, "For edible hard-boiled eggs, focus on technique," Feb. 3).

Also, you can make your egg presentation a little more eye-appealing by turning your uncooked eggs on their sides within the carton and leaving them this way in the fridge overnight. This helps the yolk to better center itself in the middle of the egg.

Allow your eggs to get close to room temperature before boiling them as well, which will result in more even cooking and help deter those icky-looking green yolks. For easy cooking, bring the eggs to a boil in cold water and then boil 9 minutes. Then rinse them again in cold water before setting aside to cool.

Finally, use a piping bag to fill each egg. This makes for lovely presentation and results in less mess. If you don't have a piping bag, simply fill a large plastic bag with the yolk mixture and then snip off the corner to create a makeshift piping bag. It works like a charm, and when you're done, just toss the used bag in the trash for easy cleanup.

Though I always encourage experimentation in the kitchen, I just had to include a great family recipe for a classic deviled egg. Place a dozen or so of these goodies out at your next party. and watch them disappear. Because even the most seasoned cooks can't resist a few for themselves, make another dozen to keep in your home fridge, just in case.
Kendra Bailey Morris is a Richmond-based food writer, culinary instructor and author of "White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining" (Ten Speed Press). Send ideas, tips or culinary questions to info@theaccidentalchef.net or visit www.theaccidentalchef.net.