1. In a medium saucepan, place eggs in a single layer. Cover with at least 1 inch of cold water. Cover saucepan and bring water to a boil. Remove from heat. Let stand for 15 minutes; drain.
2. Run cold water over eggs or transfer to bowl of ice water; cool completely.
3. To use eggs immediately, peel eggs by gently tapping each egg on the countertop to break the eggshells. Peel off eggshells starting at the large end. Cut each egg lengthwise in half. Remove yolks and place in a medium bowl. On a serving platter, place egg whites with cut sides up; cover and refrigerate until needed. Or, to store, do not peel eggs; refrigerate eggs in their shells in an egg carton up to 5 days.

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Follow links to find recipes for the flavor variations shown in photo:

Tuscan Deviled Eggs

Cilantro-Lime Deviled Eggs

Miso and Smoked Salmon Deviled Eggs

Spinach-and-Avocado Deviled Eggs