Soy-sesame deviled eggs were simple and tasty.
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'Tis the season, and yet egg prices and shortages persist in many places.
Deviled potatoes to the rescue!
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Here’s the version I use - scaled down from my Mom’s dozen-egg quantity, and noting that while she preferred dry mustard I like mine made with prepared mustard.
Takes 20 - 25 minutes, even starting with cold h.b. eggs, so make early in day, not during the rest of meal prep.
For 6 eggs
Day before or early a.m. - Hardboil 6 eggs. Chill.
Remove shells. Cut eggs in half and remove yolks to a small bowl. Mash yolks with fork. Note – DO mash in bowl with fork, not try to save a step / dish by using the zip bag – pieces don’t get fine enough and clog the tip.
To the hardboiled egg yolks add
2 T. mayonnaise
1 t. vinegar
¼ t. salt ( I omit when using prepared mustard - too salty)
dash pepper
¼ t. paprika
½ t. dry mustard or 1 t. prepared mustard (I prefer prepared mustard)
Put filling in egg whites. May use a ziplock snack bag with corner cut out to squeeze filling into egg whites (more decorative swirls or peaks).
May sprinkle tops lightly with more paprika.
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I try to go simple, but it never ends up that way!
For the filling, I add just mayo, a little Durkee’s and some herbs such as parsley or chives, or cilantro or dill.
Atop the filling I’ll sprinkle a little of the herbs or on the plain ones some paprika. I’ve used smoked papriks and tajin. I haven’t had any complaints so I know my experiments work out.
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Confession: I’ve never had a deviled egg in my life (yet).
You’re kidding! How is that even possible???
Aren’t you curious?
I’ve never encountered one, ever! I suppose it might have been on a menu or two at a few places, but I must have always opted for something else.
It’s never been on the table at parties? I’m genuinely shocked that you never seen them. It’s a total staple and so popular! That’s why there are so many memes about them, like this one:
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Never spotted at my parties. I know of them and how popular they are as a finger food , but they’ve never been offered by any office party/event or friends’ parties I’ve attended.
Devilled Eggs haven’t been popular at the parties I’ve been to over the past 40 years. I have occasionally seen them at baby showers and bridal showers. I
I think Devilled Eggs’ popularity is regional, and maybe a little more popular with people born before 1970 than those born after 1970.
Recipes are more common in my cookbooks published before 1985, or so…
I think they’re also more popular in California than in Ontario.
My cousin loves the kimchi devilled eggs at Spinster Sisters in Santa Rosa. I don’t like kimchi too much, so they aren’t my kind of thing. Apart from seeing ready made devilled eggs at the grocery store, I haven’t seen any since my last visit to Spinster Sisters in 2014.
The Devilled Eggs aren’t listed on the current sample menu.
Here are some other kimchi devilled eggs recipes.
https://lamag.com/news/asian-persuasion-kimchi-deviled-eggs-at-faith-flower
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Mind. Effin. Blown.
You need to find new and —dare I say it? — better friends 
That doesn’t surprise me.
I would never have encountered them if a friend who grew up in the south had not brought them to book club potlucks as I mentioned in the OP.
I was wary of them at first, because I wasn’t a fan of mayo either 
Deviled eggs on restaurant menus came back as a retro trend much later.
And I’ve never had them served in a home setting other that, either in New York or Boston (or Philly or DC for that matter — no east coast locations where I’ve spent plenty of time).
I think you might might need to make yourself one — all you need is an egg and mayo
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Fun fact: in Germany, deviled eggs are called Russian eggs.
While they technically aren’t Russian, the tradition of decorating them with caviar, as well as the use of mayonnaise (both popular in Russia at the time) seems to be the reason.
Cue rainbow
Deviled eggs are usually at EVERY cookout I’ve been to in the past 20+ years, including ones with kids, as they’re great finger foods. They’re always VERY popular, especially if the bringer is imaginative in their fillings and/or toppings. I mean - eggs with crumbled bacon? Who wouldn’t like that? But even if they’re just egg yolk, mayo, salt and pepper, they’re usually gone by the time the party is over. 
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There is no such thing as leftover deviled eggs. Not in my lifetime so far 
People hoover them like savages SAVAGES I say!
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I like to add a lil pickle juice to my yolk mix. Has that been touched upon (I ain’t reading 100+ posts)?
A little cayenne or other heat source is also nice.
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Hell - I hoover them like a savage! C’mon - you’re walking past the table that’s loaded with food and EVEN THOUGH you already filled (and ate!) a plate of pork BBQ sliders, some chicken wings, potato salad, coleslaw, and a couple halves of deviled eggs, as you’re walking past the table again with your red Solo cup in hand…you pick up at least one more deviled egg half and eat it down. And then pick up another one and force yourself to walk away. 
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Never fewer than 5 or 6 halves. Anything less is child’s play.
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PS: If one party guest single-handedly ate ALL the deviled eggs, would that be considered a…
…
MICRO-EGGRESSION? 
I’ll be here all week 
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