Reviving this thread to show off my latest creation. I call them “Spring has Sprung” deviled eggs.
The outside color is from beets, turmeric, and blueberries. The filling is yolks/mayo/mustard with green onion and chives, augmented with hot sauce, umami powder, and lemon juice & olive brine. The topping is slices of radish, Thai chillies, and green onion, with a sprig of parsley.
Wow! Beautiful!
I agree, those are stunning.
They look like they should be on a magazine cover (like Better Homes and Gardens).
Concur!! I gotta ask, though: bluuuuuueberries? 
I do not want deviled eggs with hot sauce and chilies and brine etc. tasting like blueberries.
Is the “dye” flavor not really noticeable, or are you one of those people with a more sophisticated palate than mine who can appreciate distinct sweetness in a savory dish?
Blueberry goat cheese is delicious, so I’d absolutely give it a try. The blueberry flavor can go with salty/savory stuff pretty well.
It was a concern before I started, I’ll admit. But no, it did not impart any noticeable flavor. The turmeric was slightly there during a test run where the filling was generic and mild. This filling was such a mouth punch it was nothing.
The blueberry dye turned out lavender eggs. I have some butterfly pea flower “tea” that made a really rich, true blue last year. I’ll go back to that next time.
Anyway, the filling in really happy with. The mushroom based umami powder (and MSG) combined with the lemon and brine made it rich and bright at the same time, while all the heat sneaks in and lingers at the end.
Last time I made deviled eggs, I used food coloring to dye the whites green. And I added diced ham to the yolk mixture. Green eggs and ham - YUM!
The filling is all that matters. Well done, those sound perfect.
One year we made flights of deviled eggs, basic mash-the-yolks-with-mayonnaise-salt-pepper. All had different mix-ins: capers, sweet pickle relish, anchovies, bacon bits, dill pickle relish, hot sauce, and a couple others I forgot. We had so many! We had a ‘surprise me!’ taste test for breakfast, with bagels , every day for a week. 
That happened once with Thanksgiving at my dad’s house many years ago. They did Tex-Mex style, Asian style, traditional, one with cheese in it. They weren’t all winners from what I recalled, but it was interesting to try different experiments.
We do love our deviled eggs! Sometimes I go through periods of stress where I can’t eat for days and live on Ensure, but a deviled egg goes down easy.
