Growing up, deviled eggs were mayo, sweet pickle relish, and mustard. I still like those, but I’ve started experimenting. One of my favorites is curried deviled eggs: Major Grey’s chutney, curry powder, and a bit of mayo to smooth it out if necessary. The basic with chopped green olives instead of pickle relish is also good.
Depending on the crowd, I’ll do mayo/miracle whip, vinegar, mustard, & smoked paprika.
(I hate green olives; they totally ruin anything they’re added to - for me at least.)
I had a friend who made some awesome smoked paprika & it added the best flavor overall to my eggs.
(Yes, I like them with mayo or miracle whip. I love sweet stuff. I don’t trust most devilled eggs made by others w/ mayo though; the mayo tends to overpower everything else.)
No sugar for me 
Mayo, mustard, salt, pepper, sprinkle of good quality paprika.
Exactly how I do mine, I might add pickle juice to thin them a bit.
Man deviled eggs are good.
I can definitely work with this. Thanks! Is there a name for making deviled eggs without yolks?
no mayo in mine, Coarse ground mustard, salt pepper, something with some heat to it. Smoked bacon on top if available.
I’ll go with any recipe mentioned, leaving out any sugar and adding capers or roe/caviar.
I’ve seen pictures this month, as on Pinterest, of the hard cooked egg WHITES dyed in brilliant colors with food coloring, and then filled with the yolk mixture. They were beautiful!
If you’ve never had good smoked paprika, seek it out and buy it. It’ll change your life, man.
Basically mayo and a a little spicy mustard. Maybe parsley garnish if I want them to look schmancy.
When I’m trying to go impressive, though, I’ll roast a head of garlic in the oven until it’s soft and sweet, and then mash that up and throw it in. So delicious!
Pretty much the same here, except Best Foods for the mayo. Cider vinegar is a must for that tang. I usually dust the tops with a bit of paprika just for presentation.
I live in Maryland. People put crab in them here. It’s pretty tasty, but when I make them it’s just mayo, dry mustard, salt, pepper, and paprika.
Sometimes I’ll throw some finely minced herbs on them, but only if other people will see them.
Saw a recipe online that calls for avocado. Might give that a try.
I’m from Maryland and have never had this. What a fucking great idea. 
Our version of The Devil Went Down to Georgia
8 eggs
2 TBS peach salsa
3 TBS mayo
1 TBS whipped cream cheese (so yoke mixture does not melt over the egg whites)
2 tsp. wasabi (or to taste)
salt & pepper to taste
splash of cider vinegar
Miracle whip, a bit of mustard, & pickle relish, with paprika on the top.
I do a pretty simple recipe, but I use a neat trick to keep things less messy. I scoop the yolks into a Ziplock bag, spoon in some mayo and mustard add a dash of salt and pepper. Seal the bag and squish everything around until it’s all mixed up. Then you cut the corner off the bag and pipe the yolks directly into the whites.
A local barbecue restaurant makes theirs with the browned ends from their smoked brisket. Haven’t had them yet, but am willing to give it a shot for the home team.
A little mayo/Miracle Whip, a little mustard, celery seed, onion powder. A small can of Underwood Deviled ham. Smoosh all together, fill egg whites and top with sliced green olives.
Heaven! I think I’ll make some this weekend…
Yes, they do make one gassy. Causes something of a whooshing sound.