Deviled Eggs with Chile and Lime

Everyone loves deviled eggs, right? They're a little bit fiddly but worth the effort, and these have a nice kick and plenty of flavor. Take care halving the eggs to remove the cooked yolks so you don't damage the cooked egg white. Then, mash the yolks in a small bowl with the seasonings: Dijon mustard, serrano chile, lime zest and juice and chopped dill, mint or tarragon. Here, softened butter replaces the traditional mayo for a creamy texture without worry. Though the stuffed eggs look fine simply sprinkled with snipped chives, they are spectacular with a few bright marigold petals on top (or other edible flowers like calendula or nasturtium).