I have quite honestly never been a big fan of deviled eggs. They appear at nearly every potluck and party, and as a serious egg-lover, it is surprising that until now I always passed them by. Recently, I started thinking about the reasons for my lack of excitement for them, and realized that most deviled eggs I've eaten are pretty sweet, of which I am not a fan. Having pinpointed the turn-off, I set about to make some I would enjoy. Now, I've eaten deviled eggs that tasted like mustard and vinegar, too, and did not want to go that direction, either. The goal was to find a way to prepare a savory egg that hit all the right notes, neither sweet or sour, but with sufficient flavor. After seeing Chef April Bloomfield's recipe (of the Spotted Pig in NYC, famous for her deviled eggs), and studying the recipes in my cooking school textbooks, I created my own version. I really like these, and so does my hubby, who was lukewarm to the dish, as well. So enjoy your favorite style of deviled egg, but definitely give this recipe a try! Makes one dozen

6 large eggs, boiled and peeled according to the directions in Chef Notes

3 Tablespoons real mayonnaise (not sandwich spread, like Miracle Whip)

1 Tablespoon champagne vinegar

2 teaspoons sour cream

1 teaspoon heavy cream

1 teaspoon Dijon mustard

Kosher or flaky sea salt

1 Tablespoon very-finely sliced chives (use slender, smaller chives, or just the fine ends)

1 Tablespoon very-finely chopped, very crisp bacon

Paprika or Cayenne

Cut the eggs in half length-wise and gently remove the yolk without tearing the white. Place the yolks in the bowl of a small food chopper or processor. (Set the whites aside.) Add the mayonnaise, vinegar, sour cream, heavy cream, and mustard and process until very smooth and light. Season with a little salt, to your personal taste.

Place the whites on a serving platter. Fill a small pastry bag fitted with a large, plain pastry tip with the yolk mixture. (Alternately, if you haven't a pastry tip & bag, place the yolk mixture in the lower corner of a quart freezer bag, squeeze out the air, and cut about 1/2" off the corner of the bag.) Squeeze the yolk mixture into the egg whites neatly. Sprinkle with the paprika or cayenne (if you like a little heat), then sprinkle half with chives and half with the bacon. (Of course you can do all bacon or all chive eggs!)

Serve immediately, or refrigerate, covered, until ready to serve. Allow the eggs to warm up a bit, 20-30 minutes, after removing from the refrigerator before serving.

**Cucumber Flowers with Herbed Cream Cheese, garnished with carrots and chives**

These are beautiful appetizers, lovely on a buffet or table; they taste just as good as they look. A dressed-up alternative to herb dip and crudites, these are simple to prep, and a great way to get everyone to eat their raw veggies! Makes about 30

1 Medium English cucumber, washed and dried

4 ounces cream cheese at room temperature

2 Tablespoons sour cream

1 Tablespoon mayonnaise

1 teaspoon fresh chives, sliced very fine

1 teaspoon finely-minced cilantro

1 teaspoon finely-minced fresh dill

2 teaspoons freshly-squeezed lemon juice

1/4 teaspoon all-purpose seasoning

1/4 teaspoon salt

Carrot or radish, sliced paper thin

Fresh chives or herb of your choice

Slice the cucumber on a mandolin or with a knife 1/4" thick. Place the slices on a sheet of paper towel and pat dry with another paper towel. Use a small flower-shaped cookie cutter to cut the cucumber slices into flower shapes. Place on a serving platter, or a sheet pan if serving later.

Beat the cream cheese in a medium bowl until light; add the sour cream and mayo and beat until well combined. Add the remaining ingredients and beat until very smooth.

Fill a pastry bag with a plain tip, or a plastic freezer back with one corner snipped off with the cream cheese mixture. Squeeze a dollop onto each cucumber slice. Cut the carrot or radish slices in half or quarter, and arrange a piece on the cheese. Cut the chives or herbs into small lengths or pieces and add to the flowers in a manner that appeals to you.

Serve immediately, or carefully cover with plastic wrap or a lid and refrigerate. Serve within 8 hours.