Deviled eggs scream of childhood summers, of picnics at the beach, lazy cookouts in the backyard, sunset snacks on the balcony or patio. There’s something simple and delicious about the basic deviled egg with its mash of yolk, mustard, mayo and paprika.But, let’s admit it: We’re kids no more. Basic can be yummy, true, but it can get rather boring, too.Three creative chefs pitched in to inject a new, more adult zip into the stereotypical stuffed eggs. Some of their twists are so devilishly delicious that these eggs will be welcome even at church suppers on Sunday.

HOW TO HARD-COOK AN EGGHard-cooking eggs is easy; try these instructions from the American Egg Board (aeb.org):1. Place eggs in a single layer in a saucepan. Add water to cover by 1 inch.2. Cover; quickly heat just to a boil. Turn off heat.3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, about 15 minutes for large eggs (12 minutes for medium, 18 for extra-large).4. Run cold water over eggs or place them in ice water until completely cooled.5. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at the large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.6. In the shell, hard-cooked eggs can be refrigerated up to one week. Shelled, eggs should be eaten that day.

Executive chef Michael Paley of Proof on Main in Louisville uses pimenton, a smoked Spanish paprika, in these eggs.DEVILED EGGS WITH HAM—Yield: 2 dozen deviled eggs

12 hard-cooked eggs, peeled3/4 cup minced smoked ham1/4 cup each: minced shallots, Granny Smith apple3 tablespoons mayonnaise2 tablespoons minced cornichons2 teaspoons Bourbon, optional1/2 teaspoon each: salt and bittersweet pimenton (smoked Spanish paprika)1/4 teaspoon freshly ground black pepper1 cup shredded Bibb lettuce1/2 cup toasted pecans, crushed

Procedure:1. Halve eggs lengthwise. Scoop out yolks into bowl; mix in ham, shallot, apple, mayonnaise, cornichons, Bourbon, pimenton, salt and pepper. Get the filling as smooth as possible without overbeating.2. Fill whites with the mixture. Garnish with lettuce and pecans.

Nutrition data per egg: 79 calories, 68 percent of calories from fat, 6 g fat, 1 g saturated fat, 111 mg cholesterol, 2 g carbohydrates, 5 g protein, 102 mg sodium, 0 g fiber

From Cynthia Keller, chef/co-owner of Restaurant du Village in the tiny Connecticut town of Chester.DEVILED EGGS WITH SMOKED TROUT SALAD—Yield: 1 dozen deviled eggs

6 hard-cooked eggs, peeled6 ounces smoked trout, boned, shredded1/4 cup diced tomato1 tablespoon each: sour cream, mayonnaise, minced fresh chives1 1/2 teaspoons lemon juice1 teaspoon lemon zest1/2 teaspoon pepperDash hot sauce

Procedure:1. Halve eggs lengthwise, removing and reserving yolks. Place trout in mixing bowl; add remaining ingredients; mix lightly with fork.2. Spoon filling into whites. Place a few yolks into a mesh sieve; garnish eggs by pressing yolks through sieve while holding it over the eggs.

Nutrition data per egg: 76 calories, 58 percent of calories from fat, 5 g fat, 1 g saturated fat, 118 mg cholesterol, 1 g carbohydrates, 7 g protein, 39 mg sodium, 0 g fiber

Chef Norman Van Aken of Norman’s in Orlando seasons these eggs with his mojo spice mixture.DEVILED EGGS WITH MOJO FRIED CHICKEN—Yield: 16 deviled eggs

6 cloves garlic, minced1 Scotch bonnet chile pepper, seeds discarded, minced1 1/2 teaspoons salt, divided2 teaspoons whole cumin seed, toasted1 cup olive oil1/3 cup sour orange juice2 teaspoons Spanish sherry vinegar1/2 teaspoon freshly ground pepper, divided1/4 cup leftover fried chicken, skin left on, finely shredded8 hard-cooked eggs, peeled2 tablespoons each: mayonnaise, minced onion1 1/2 tablespoons hot and sweet pickles, diced1/2 tablespoon Dijon-style  mustard3 dashes hot sauce

Procedure:1. For mojo, mash garlic, chili, 1/2 teaspoon salt and cumin seed with mortar and pestle. Scrape into bowl. Heat oil in saucepan until fairly hot. Pour oil over mojo mixture; let stand 10 minutes. Whisk in juice and vinegar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix chicken with 1 1/2 tablespoons mojo in small bowl.2. Halve eggs lengthwise. Remove yolks; mash them in bowl. Mix in mayonnaise, onion, pickles and mustard. Season with hot sauce, and remaining salt and pepper. Fold in chicken. Stuff whites with yolk mixture. Serve with mojo on the side.

Nutrition data per serving: 62 calories, 72 percent of calories from fat, 5 g fat, 1 g saturated fat, 108 mg cholesterol, 1 g carbohydrates, 3 g protein, 144 mg sodium, 0 g fiber

Bored with the same old egg? Try these three takes on the old classic: deviled eggs with ham (top), from chef Michael Paley of Proof on Main in Louisville, Kentucky; deviled eggs with trout salad (bottom), by Cynthia Keller, chef/co-owner of Restaurant du Photo by MCCLATCHY