Reply #24: I will divulge without torture.

[Demoiselle]

The problem is, I sort of do it by ear. Er. Tastebuds...so this will be a very lacksadaisical recipe:

Hardboil your eggs according to Julia Child, ie: Bring to a boil, boil for ten minutes. (Use a timer, this is serious.) Plunge the eggs into icewater (serious icewater, with icecubes!) and, again, time it for ten minutes. Then you should be able to peel them easily. There's nothing more frustrating than having to pick little bits of eggshells off hardboiled eggs because they're sticky.

Slice the eggs in half, scoop out the yokes. In a mixing bowl, with a hand mixer, add mayonnaise, curry powder (mild) a bit of garlic powder, a bit of mild paprika and salt. I taste test and texture test until I'm happy with it. I prefer a slightly less goopy yoke mixture, pasty, but mixed very smooth. You'll have to judge for yourself. Fill the egg white halves with the yoke mixture and sprinkle a little paprika over them. You can add a little finely chopped parsley or chives.
The secret for me is the mild curry powder.
I also have these wonderful plastic picnic deviled egg carriers that have little depressions in them for the egg white halves and make it very very easy to set up the things. I can carry 60 deviled eggs to a party at a time. For some reason, that makes me proud.