Classic Deviled Eggs

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (1 tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
2. Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding 2 worst-looking halves. Mash yolks with fork until no large lumps remain. Add mayonnaise, vinegar, mustard, Worcestershire, and salt and pepper to taste. Mix with rubber spatula, mashing mixture against side of bowl until smooth.
3. Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1⁄2 inch above flat surface of whites. Serve at room temperature.
   TO MAKE AHEAD: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg-white halves tightly with a double layer of plastic wrap and place the filling in a zipper-lock plastic bag (squeezing out all the air). Refrigerate until ready to fill and serve.

CLASSIC DEVILED EGGS WITH ANCHOVY AND BASIL
Rinse, dry, and finely chop 8 anchovy fillets. Mince 2 tablespoons basil. Mix anchovy fillets and 2 teaspoons minced basil into mashed yolks along with mayonnaise, vinegar, mustard, Worcestershire, and salt and pepper. Sprinkle filled eggs with remaining 4 teaspoons shredded basil.

CLASSIC DEVILED EGGS WITH TUNA, CAPERS, AND CHIVES
Drain and finely chop 2 ounces canned tuna (you should have about 1⁄2 cup). Rinse and drain 1 tablespoon capers; chop 1 tablespoon chives. Mix tuna, capers, and 2 teaspoons chives into mashed yolks along with mayonnaise, vinegar, mustard, and salt and pepper. Omit Worcestershire. Sprinkle filled eggs with remaining 1 teaspoon chives.

FILLING DEVILED EGGS
Spoon egg yolk mixture into plastic bag. Force mixture into one corner of bag and twist bag to keep filling in corner. Using scissors, snip off about 1⁄2 inch off corner of bag. Squeeze bag to pipe filling through hole into egg whites.