Deviled Egg Flight (Martha Stewart's Hard Boiled Egg Method)

1. Place your eggs in a pan. Pour in cold water and cover the eggs with 1 inch of water. Add in a pinch of salt (and an optional splash of vinegar) and bring to a boil.
2. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 12-13 minutes.
3. After sitting, place the eggs in an ice bath to cool completely or run them under cold water.
4. Gently roll or tap the cooled eggs to release the shell, then peel them.
5. Carefully halve each egg and scoop the yolks into a bowl. To the yolks, add the Kewpie mayonnaise, dijon mustard, finely diced shallot, grated garlic, Tabasco sauce, salt, pepper, and vinegar. Stir thoroughly to combine all ingredients, then taste and adjust seasonings as needed.
6. Assemble your deviled eggs by piping or spooning the yolk mixture back into the egg white halves. Create an egg flight with various flavors using the following additions:

   - Cacio e Pepe: Top with freshly grated parmesan and black pepper.

   - Chili Garlic: Top with Fly by Jing chili garlic sauce, crumbled feta cheese, sesame seeds, and chopped chives.

   - BEC: Top with crumbled bacon, shredded cheddar cheese, and chopped chives.

   - Elote: Top with fire roasted corn, a drizzle of lime juice, Valentina hot sauce, a sprinkle of Tajin, and cotija cheese.