Smorgasbord

After seeing deviled eggs on Lisa's blog not too long ago, I've been itching to make (and more importantly, eat) them. So Sunday I decided to make them for dinner. Then I couldn't decide on an entree, so I just went with more hors d'oeuvres. We had crackers, crudites, Oriental Dip (yes, that's what it's called in my old copy of Joy of Cooking), olives, really excellent dill pickles, and very ripe honeydew with ham. I had planned to make my Avo-Bean Glop too, but then I realized we already had the perfect amount of food for a warm summer evening.

What's your favorite hors d'oeuvre?

Edited to add: Apparently someone else had deviled eggs on the brain as well. Though her way of keeping the yolks from turning green seems pretty convoluted to me. Joy of Cooking just told me to run the eggs under cold water after I simmered them for 15 minutes, and that seemed to work fine.