Devil those eggs, dearie

I love Mrs. Patmore on “Downton Abbey.” She’s like the Julia Child of the aristocracy’s kitchen staff – not in the sense that Mrs. Patmore knows a whit about French cooking, but that her meal preparation goes on no matter what. I believe those two old girls would have a fine time together at the servant’s ball.

But to discover here that no well-dressed table in that elegant era was without deviled eggs – well, I feel even closer to my darling ginger-haired Mrs. P.

If you’re planning a viewing party as the third season is underway on WUNC-TV, I offer this recipe from my book “Deviled Eggs: 50 Recipes from Simple to Sassy” (Harvard Common Press). The recipe is from Ben Barker of the late, great Magnolia Grill, and is fit for lords, countesses or anyone you might host – even chauffeurs.

Magnolia Grill’s Deviled Eggs with Caviar

12 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

2 tablespoons minced fresh chives, plus more for garnish

Salt and black pepper to taste

1 ounce sturgeon caviar (best-quality American or imported)

Combine the thoroughly mashed yolks with the mayonnaise until fairly smooth. Add the mustard, Worcestershire, Tabasco and chives and mix until combined. Season with salt and pepper. Fill the whites evenly with the mixture. The eggs can be made several hours ahead up to this point. Cover tightly with plastic wrap and refrigerate until ready to serve. Right before serving, top each deviled egg with a generous spoonful of caviar and garnish with minced chives.

Makes 24