1. Place eggs in a single layer in a saucepan and cover with cold water about one inch above the eggs.

2. Bring to a gentle boil, cover, remove from heat, and let sit for 10–12 minutes, then transfer eggs to an ice water bath to cool.

3. Peel cooled eggs under running water, pat dry, slice in half lengthwise, and remove yolks to a bowl.

4. For the classic filling, mash yolks and stir in mayonnaise, mustard, salt, and pepper until smooth.

5. For the dill variation, combine yolks with mayonnaise, mustard, pickle juice, dill, salt, and pepper.

6. For the spicy version, mix yolks with mayonnaise, mustard, hot sauce, cayenne, salt, and pepper.

7. Pipe or spoon each filling into the egg white halves and garnish classics with paprika, dill eggs with a sprig of dill, and spicy eggs with a jalapeño slice or chili flakes.

8. Serve immediately or store whites and fillings separately in airtight containers and assemble just before serving.