That’s why they call them reviled instead of deviled.
Whoosh right back atcha. 
Thanks for the reminder. I have a couple boiled eggs left that I need to hurry up and eat. And, yeah, mayo’s enough, if you get the right kind of mayo. Mine is Kraft’s original REAL MAYO, and already has mustard, lemon juice, garlic, onions and paprika.
I had lunch at a place in Cambridge last week (sorry don’t recall the name) that has a daily special deviled egg appetizer. The eggs that day included pistachios and mozzerella cheese. They didn’t really taste good, the extra stuff killed the egg flavor, it didn’t enhance it. (Off topic, the porchetta sandwich I had was even worse). I’ve tried a variety of additions to deviled eggs over the years and I still prefer the basic mayo and mustard with a little additional seasoning such as dill and/or garlic, and that’s what I see in the preferences of others based on what gets consumed at parties.
That actually sounds quite delicious. I might have to make something like that myself next time we barbecue.
I like to sneak in some curry powder.