Haha
Like I said, if I didn’t have a (trusted) southern friend bring them to a potluck in nyc, I would never have eaten one at any time, never mind easter 
.
Mayo + hard boiled eggs is not a combination I’d immediately think of as something delicious… I would never have eaten egg salad if I hadn’t already eaten (and liked) a deviled egg 
I like Julia Child’s idea to add softened butter:
Some restaurants here serve these as an appetizer and charge BIG BUCKS! I think “simple” are best, just some chopped chives on top.
We like egg salad made with mayo, lemon juice, fresh dill and green onions.
I only ate hard boiled eggs plain or with a little mayo and lemon, from when I was maybe age 8 - age 19.
I didn’t eat any fried, soft boiled, scrambled, or poached eggs, or omelettes back then.
Making egg salad from Easter eggs is a well established tradition here. My egg salad has mayonnaise, spicy brown mustard, celery, a smidge of pickle relish, and curry powder. I’ll bet that combination would be good in deviled eggs. I also like regular deviled eggs (no celery or curry) with crumbled bacon on top.
Naturally, the NYT has a recipe.
Think I might make some today, since it’s Easter n 'at 
I don’t recall deviled eggs on any menu.
They were/are a family y get together dish so standard at holiday meals be it Christmas or 4th of July type affairs.
Yeah, I think of them as a private party dish. They started showing up on a lot of restaurant menus around these parts for absolutely stunning prices maybe 2-3 years ago. One offered a “flight” of four (that’s four halves) for $18 
That was met with such ridicule in a local food group on Facebook they lowered the price by a few bucks or took it off the menu. Their website is currently impossible to navigate, so I can’t tell.
Even with current egg prices that is outrageous. Ridicule well deserved!
This is a repeat comment for the new year, but folks at parties really liked this Med/Hummus version of deviled eggs (link is in quote above).
But for our own this year (today) we were in a hurry so I just used the usual mayo/mustard/vinegar/S&P and they were great,.
Finally got to finish making these, only briefly interrupted by 2 hours in the ER (not deviled eggs related, but dinner prep related 
): yolks, brown mustard, Duke’s, peperoncini brine, salt, smoked dried chili peppers from a friend.
I thought it was on this thread that someone posted the NYT Zabar recipe for egg salad (I used search but didn’t find it). I just did a variation of it.
Recipe was 8 boiled eggs but you only use ½ the whites, chopped dill, mayo, s & p. I couldn’t resist adding in my usual of finely chopped green onions and celery.
(I was able to order the Blue Plate mayo from Walmart … I like it but still prefer Best Foods. This one seems less thick and less salty, so, it’s good if you’re avoiding salt.)
I like dill and was glad I had enough for this. A long time ago on Chowhound someone said they made egg salad by pressing the eggs through smallest part of box grater … I’ve done it that way ever since.
Here is the egg salad thread — I linked the Zabar’s recipe there
I used my electric egg cooker, makes 6 so I used 3 whole eggs and 3 yolks.
This Food & Wine version uses green curry sauce as a flavoring for the yolks, along with a lot of cilantro (which I’d substitute with something that tastes good to us…). The spiced puffed rice garnish sounds worth trying.
I’ve used curry powder. Thai curry paste is intense so you have to be a bit careful in how much is used (and possibly add a step to bloom it first in oil to take the raw edge of the aromatics. But I think it would be lovely!
Maybe scallions instead of the cilantro, or skip it entirely because there’s plenty of herbaceousness in the curry paste.
Popped into Whole Foods today and saw then in the prepared foods section! Thought about it for a second if I should try them, but opted not to. I figure if I take the plunge, probably best to make it myself one of these days.
