But OK, a lot of folks will have a surfeit of dyed eggs after this weekend. If you take care to not overcook them, those eggs can be made into a devilishly good dish. They're only a little labor-intensive, and the recipe is quite forgiving.
Pretty much the only thing you have to have is mayonnaise, plus some other flavor component such as mustard (jarred or powdered). Other possible ingredients:
Mash the yolks with a fork and mix it all together. Start with just a little mayo and add more as needed. Taste for seasoning. The Worcestershire and pimientoes added enough saltiness for me.
You can spoon the filling into the whites or use a pastry bag. Another option: cookie press! It works great.
If you don't have a deviled-egg plate, a platter covered with parsley is attractive. You can garnish with parsley or a dusting of paprika. I tried little spears of chives, which looked kinda lame, but I was in a hurry to get up to Boulder to meet with my pals.
Also on the menu: French 75s.
It was a very good Friday.