EGGregious behavior, for sure. Nothing “micro” about it! 
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Eggsiling them from any future gatherings is the only way to deal!
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They’re extremely popular in the Midwest (where I’m from), but I’ve never seen them served at a party in NYC that wasn’t being thrown (or catered) by me. They are ALWAYS the first thing to go when I make them, though. People go nuts for them.
Recipe-wise, I’ve made a million variations (blue cheese and bacon, avocado, sriracha, chipotle, etc.) and I’ve come to the conclusion that I like the classic filling best. Mayo, mustard, vinegar, a pinch of sugar, and a little spice of some kind. I often use pickled jalapeno juice or a neutral tasting hot sauce (like Tabasco or Frank’s Red Hot) instead of or in addition to vinegar to get the spice and tang in one shot. Otherwise, a pinch of cayenne or kashmiri chile does the trick. I’m more flexible on garnishes - a classic dusting of paprika is always good, but I also like a little chive/scallion, a garlic chip, a small piece of bacon, a little caviar, a sprig of dill/parsley/chervil/other soft herb, a slice of olive or a crispy fried caper, etc. I also LOVE to devil beet-pickled eggs - the pink color is so pretty and the hint of earthy sweetness the beet juice pickle adds is just so perfect with deviled filling.
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Good idea to use pickled jalapeño juice!
I want to love beet-pickled eggs, deviled or not, but every single one I’ve had had rubbery whites 
Yeah, the whites do tend to firm up from pickling, especially if they are allowed to sit in the pickle for more than a day or two. I like firm whites so it doesn’t really bother me. Using a little extra sugar in the pickling liquid helps, if you don’t mind the sweeter flavor.
Sounds like I need to try fresher pickled eggs. I don’t think I would like extra sugar on top of the beets’ inherent sweetness.
That seems pretty close to what I do, I although I add cayenne and/or hot sauce (and omit the vinegar in that case). Sometimes I use whole grain prepared mustard.
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My aunt brings these for family gatherings and her twist is to add chopped salad size shrimp or krab to the standard yolk/mayo/mustard/etc. filling. Not too bad (although you need to put out a card to warn those with shellfish allergies).
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Yeah, if you’ve only had the gas station/dive bars ones that have been in jars for weeks, you might be in for a pleasant surprise. As for the sweetness factor, I use a moderate amount of sugar in my beet pickle and I don’t find the finished eggs excessively sweet, although I do eliminate the pinch of sugar I would normally use in my deviled egg filling if I have pickled the eggs. There is a lot of vinegar in the pickle, so the overall impression is a balanced tanginess rather than just sweet.
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And you’re not yolking about that, nein?
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Chalazae you’re correct?
I love deviled eggs, but give them a wide berth if they look dried-up or I suspect they’ve been sitting out on a buffet a long time.
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A friend regularly brings them to parties. She can’t even make it to the snacks table before they’re snapped up.
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Just mayo, yellow mustard, hot sauce and some kind of pickle juice. Those small pimento stuffed olives, use the brine and pop one of those olives into each egg. Same with pickled okra or jalapenos.
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I guess they’re making a comeback across the Pond.
From yesterday’s Guardian.
From 2015
‘Tis the season
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I tried these once (last in the link), and they were very pretty, but the texture of the white wasn’t for me even after only a day.
But, pretty! I wonder if coloring but not pickling could be achieved with some concentrated beet juice.
On flavor, I agree, I end up circling back to classic.
But I’ve realized that if I like a certain flavored mayo, I will like that flavor of deviled egg too — wasabi, chipotle, harissa for starters. Haven’t tried a curry mayo yet, I don’t think, but that’s also a strong candidate.
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These were brought to a potluck I hosted. I’m pretty sure they were homemade.
One of our close friends is from S Carolina and she’s practically obligated to make them for any larger gathering.
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I’ve never had a Devilled Egg at Easter. Lol
Plain coloured HBEs, and egg salad. Nothing Devilled, Dressed, Stuffed, or Pickled…
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