Summer and deviled eggs are a match made in heaven. In the South, no family gathering, church picnic or excursion is complete without.

Egg-eating has evolved over time, with humans eating them raw before the invention of fire. Boiling eggs began with the invention of pottery in 5000 B.C., and hard-boiled eggs were a popular appetizer in ancient Rome.

According to an article by Laura Schumm, “The Ancient History of Deviled Eggs” on History.com, “Eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal — as a first course known as gustatio — for wealthy patricians” in ancient Rome. “In fact, serving eggs while entertaining was so common that the Romans had a saying, ‘ab ovo usque ad mala’ — literally from eggs to apples, or from the beginning of a meal to the end.”

Stuffed eggs then appeared in Spain in the 13th century, and they were very similar to today’s deviled egg, according to the North Carolina Egg Association.

Mayonnaise is a culinary must in the modern deviled egg, but was not readily used in the United States until the late 19th century. Fannie Farmer’s 1896

Boston Cooking-School Cookbook suggests mayo as a binder in a deviled egg recipe, but mayo was not commercially available until the early 1900s in Philadelphia, under the label Mrs. Schlorer’s, and then in 1912 under the familiar Hellmann’s brand. The creamy condiment was not commonly featured in deviled egg recipes though until the 1940s. It took a while to spread.

Classic deviled eggs are still a treat, but you can up your deviled game by adding ingredients like finely chopped vegetables and meats to gain layers of flavor, with fresh herbs completing the profile. Think micro ingredients, macro flavor. No tricks, just knife skills.

The basic boil

Rinse 6 eggs with warm water and placing in a small saucepan. Cover eggs with cold water, place pan over medium-high heat and bring to a boil. Immediately remove from heat and cover, allowing eggs to sit for 10 minutes. Drain, rinse under cold water, and peel. Cool in the refrigerator, covered loosely, for 15 minutes.

Toppings make magic

Following are additions that will make deviled eggs magic, using the original recipe (at right) as the base. Follow the recipe and then top eggs with these brunoise (finely diced) ingredients.

Smoke ’Em If You’ve Got ’Em: 6 tablespoons brunoise smoked salmon; 2 tablespoons chopped capers; 2 tablespoons brunoise red onion and fresh dill

Crabby Chicks: 1/4 pound toasted lump crab; 6 tablespoons crumbled goat cheese; 2 tablespoons fresh chopped chives; and 1 teaspoon nutmeg

Bacon and Eggs: 3 ounces prosciutto, baked until crisp; 3 tablespoons freshly shaved Parmesan; 2 tablespoons brunoise sun-dried tomatoes; and 3 tablespoons extra-virgin olive oil, for drizzle

Cajun YOLO: 4 ounces cooked andouille sausage, finely diced; 2 tablespoons brunoise red peppers; 2 tablespoons brunoise yellow peppers; 2 tablespoons brunoise orange peppers; and 2 tablespoons Cajun seasoning

The Golden Egg: 2 ounces microgreens; 3 tablespoons fresh shaved Parmesan; 2 tablespoons brunoise sun-dried tomatoes; and 4 tablespoons truffle oil, for drizzle

Texas Style: 4 ounces brunoise smoked brisket; 2 ounces shaved smoked Gouda; 2 tablespoons brunoise spicy pickles; and fresh cracked pepper to taste

Karen Elizabeth Watts is a freelance food stylist and writer.