Give Your Deviled Eggs Some Kick with Smoky Chipotle

Devil's food cake, devils on horseback, deviled ham, fra diavolo.

Satan eats pretty fucking well, when you think about it.

And while spicy seafood pasta and chocolate cake are mighty fine fare for the Prince of Darkness, the simplest dish on the Devil's table—and perhaps the best—is a plate of deviled eggs.

Deviling, of course, refers to spiciness—because fallen angels don't eat bland food.

And these deviled eggs from Jean-Paul Bourgeois fit the familiar potluck pattern: perfectly cooked egg yolks, whipped with mayo and Champagne vinegar and mustard and cayenne, are piped back into their whites with a star-tipped pastry bag. (If you can find a pentagram-shaped tip, that's even more metal—but any star tip will do.)

Finally, the eggs are doused with a bracing shower of chipotle hot sauce, or whatever you think will please Beelzebub the most.

Remember, kids: Don't overcook your yolks, and hail Satan.