sounds good to me. But what mustard do you use? I’ve tried Dijon, Yellow, Spicy Brown, and Polish. The Polish mustard is the best for a 
flavor reaction.
I prefer spicy. I tend to avoid the yellow stuff whenever possible. It just looks so… unappetizing.
So thaaaaat’s your secret! I’m trying honey next time.
(and by next time I mean, maybe probably tomorrow)
No mustard.
Maybe garlic.
Maybe cheap caviar (not both maybes together)
Now that it’s been mentioned, Mom used to use pickle juice. I usually don’t have any at hand.
The Ziploc procedure will be tried.
Same as the OP, except I also put in vinegar for some bite. I’ve been debating dusting (much more lightly!) with cayenne instead of paprika, but haven’t worked up the nerve yet.
Dry mustard, by the way, not prepared.
Mayo, yellow mustard (or sometimes brown or creole mustard), salt, pepper, horseradish sauce and sweet pickle relish with some paprika sprinkled on top.
And I use the ziplock baggie trick. Cut the hole in the corner small so you have more control, but if you use relish, don’t make it so small that the pickle chunks have trouble getting out or you’ll end up with a mess.
Another big help is the boiling of the eggs. Fill up a pot with water and salt, put 6 eggs in and turn on the fire. When it comes to a rolling boil, turn the burner off, cover the pot and move it to a cold burner. Set a timer for 30 minutes.
The eggs come out hard boiled, they cool pretty quickly, and they peel easily.
ETA: Old eggs peel easier than fresh eggs. I read on a recipe site once that the eggs work best if they’re about 3 weeks old (refrigerated). My eggs are usually a couple of weeks old. I also read that vinegar in the water while you’re boiling the eggs makes them easier to peel, but I’ve never tried that one.
Baby shrimp and horseradish.
If I’m going for more traditional eggs, mix the yolks with mayo, mustard and a touch of Tabasco.
ok - this may be the insomnia talking, but - what about sour cream, brown sugar, cardamom, and a touch of ginger for a sweet version?
Tried many varieties, went back to the basic recipe in the OP. Heavy on the mustard though.
I’ve used apple cider vinegar and Sriracha before. Very tasty!
I discovered the baggie method when I signed up to bring deviled eggs to a pot-luck at work. “How the heck am I going to transport these eggs in the car to work?” was the impetus.
Prepared everything at home, stuffed the prepared yolk mixture into a baggie and drove off to work. Squirted the filling upon arrival. Worked great.
One time I took a strip of crisp bacon and ground it up to a paste in my mortar and pestle and added it to my yolk mixture. People were going crazy trying to identify the taste.
I do the simple version too, except I usually don’t use mustard and substitute Miracle Whip for the mayo (gasp!). Yes, I know I’m a heathen. But I like them that way.
My MIL uses relish or sweet pickle juice in hers. They’re OK, but mine are better.
I made some once from a magazine recipe - it involved crab and Old Bay, then a sprinkle of parmesan and a quick trip under the broiler. They were good too for a nice change.
All these recipes sound great.
More than 10 years ago, I was reading a holiday issue of Gourmet Magazine and they had 10 updated recipes for the old-fashioned deviled egg. I’ll have to see if I can find it in my recipe drawer.
One thing that I like to do is add crumbled bacon bits on the top right before serving. And I prefer to use a cake icing sleeve thing to fill the egg whites… it makes them pretty. 
One potluck I had promised to bring deviled eggs, but had forgotten to buy eggs. I ran out to the hen house and swore/cajoled/squeezed a dozen eggs out of my Leghorns. (Not a joke. Really happened.) And then I found out you cannot peel a fresh, hard boiled egg. I ended up with egg salad.
But I like dill relish in mine – I like sour bite, not sweetness.
Mine are exactly like the OP.
Someone mentioned using pickle juice, and that sounds good. I use some pickled pepper juice when I make them. Otherwise, simplicity, and always, always paprika on top.
This is sheer genius. I don’t know how many times I’ve fiddled with toothpicks and plastic wrap and devilled egg platters. I’ll have to try this next time.
Same as the OP, but without the pepper. I garnish them with a very thin slice of tomato wedged in like a thin red line, and then a caper on each side like a little % sign. Or some other garnish; sprig of parsley. A dish of devilled eggs becomes more chic with different garnishes, like there is more variety to choose from or something…