If making them at Easter, dividing the filling mixture into batches and adding different food coloring to each batch is fun. Trying to make purple filling is challenging. It generally ends up rather gray due to the base yellow color of the yolks.
It’s the lecithin in the yolk that works as an emulsifier and it can stand 100°C. It works for me, just try it out. I use a hand whisk in a bowl with a round bottom, and if you don’t add much liquid (usually vinegar or lemmon juice) it gets really stiff, so you can add more liquid condiments later (soy sauce, tabasco, worcestershire, brandy…) and the end result will still hold shape in the egg white. It’s really easy, just make sure the oil is not cold.
ETA: And if you use warm butter, barely melted, instead of oil, it becomes pure umami.
It’s not my picture, but I’ve made beet-dyed deviled eggs something like these:
To get the two-tone, you dye the peeled cooked eggs before cutting in half.
You can also use beets to dye the filling. It’s more of a deep magenta than a true purple.
I’ve also tried, with mixed results, crackle-dyed eggs. You crack but don’t peel the eggs until after dyeing. If you nail it, it looks cool:
(Use a more pastel pallette for Easter.)
No! He’s gonna come work with me!! I need those fancy eggs!
Maybe we should go to him!
I’m in! I’m sure he can make enough for both of us!
And now, I’m off to Google the California Roll recipe. 
QFT.
My recipe is rather free-form, but includes Duke’s, pickle brine, mustard, seasonings and…crushed BBQ potato chips. Amount to taste but the potato starch makes these devilled eggs addictive.
My party eggs are stuffed with baby shrimp and horseradish.
After growing up with Hellman’s all my life, I do have to say, Duke’s is my choice these days. Maybe because it’s less familiar to me than Hellman’s, and I like new and different things. Some also love Kewpie mayo – it’s got a lot of umami and tang, but I find Duke’s being “fresher.”
That’s a great tip. Thanks!
I made boiled eggs the other day. Then I forgot about them in the back of the fridge. Google and FDA say boiled eggs, peeled or in the shell, last 7 days refrigerated.
By my count, yours is the first recipe with Tabasco. I feel a little heat is required, whatever the recipe. Best eggs I ever had were made by a lady from Louisiana, who used Zatarain’s Crab Boil liquid, added by droplets.
I wonder why the time is so brief? I would risk it, but that’s me, I hate to throw food away.
I thought that is why they are called deviled: does deviled not imply hotness?
Maybe, but a lot of well loved recipes contain nothing hotter than mustard or Worcestershire. I should have said “some noticeable if not actually astonishing level of heat is required,” because I find some deviled eggs a little bland myself.
Use Colman’s instead of French’s. That will heat them up for you!
We make 6 hard-boiled eggs most weeks and eat them as snacks or in salads. Sometimes they get pushed to the back of the fridge. I know I’ve eaten 3 week old boiled eggs with no problem.
If my gf hard boils six and I then unknowingly hard boil six more, I’ll pickle six and then they are good “forever”.
I think that back when they were invented/ popularized, yellow mustard and paprika were considered plenty hot enough. Today when I make “standard” deviled eggs I sprinkle a mix of smoked hot paprika and cayenne. Still mild to me but hot for many.
I’ve got a batch of cooked and peeled eggs ready to go tonight for firecracker deviled eggs. It uses Chinese hot mustard in the filling and topped with that Chinese red BBQ pork with some hoisin sauce and sesame seeds. They’ve got plenty of pop, but not so much from capsaicin. (Though I’m tempted to mix the hoisin with some habanero ketchup I bought recently. 
)
@garygnu Do you make your BBQ pork yourself? I have recently learned to make char siu pork, and I add it into fried rice. It’s sooo good!
I’m not there yet. I love the stuff, so I’d like to try to learn.
The pre-made pork I got for this batch of eggs left a little to be desired. It was dry, so I tried soaking it in water and fish sauce. Then I had to cook off the fishy smell. But it worked out, co-workers have been coming by my cubicle saying this was the best I’ve brought yet.
Bumping this thread because I’m rather proud of a new deviled egg recipe I created myself. I’ll tweak my reference recipes, but this is the first one I’ve conceived of and workshopped until it was great.
Moroccan Shakshuka Deviled Eggs
Dozen cooked eggs making two dozen deviled eggs.
Filling: yolks plus 1/4 cup or so of shakshuka sauce, 3-ish Tbsp mayo, ras el hanout and salt to taste (I think about 1/2 tsp each).
Topping: good dollop of harissa, feta cheese, and a leaf of cilantro.
It took a few tries to get it right. Putting the shakshuka sauce IN the filling was the trick.
This was for a work potluck picnic. It’s gratifying to have existing co-workers tell me they’ve been looking forward to having my eggs, and newer ones reacting in amazement.