I have three recipes for deviled eggs. This first one is from the NY Times. I've tried it and it is very good - classic deviled eggs. This is a PDF:
Click here for the NY TImes Classic Deviled Eggs Recipe
This next one is from Serious Eats. I haven't tried it yet. As they usually do, they make it pretty complicated, even recommending homemade mayo.
Click here for the Serious Eats Deviled Eggs Recipe
And finally, this one is from Martha. I haven't tried it either. Not sure why it calls for "light" mayonnaise, but I would just use regular ("light" always seems to indicate it's meant to be "healthy" which is total BS).
Martha Stewart Deviled Eggs
Ingredients
8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce (Tabasco)
Coarse salt and ground pepper
Paprika, for garnish
Instructions
1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
3. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
4. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.