Gracious Easter Eggs

If ever you are looking for a way to get all of your friends to rapidly exit your house and make their way to the bar, might I suggest boiling eighteen eggs? I learned firsthand that the smell really hangs in the air for a long time. Even after you devil said eggs. And though they are putzy, smelly, generally gross in concept, and produce extra-foul mouth noises when people eat them, I love me some deviled eggs.

The internets had really piss poor answers for what falls into the category of deviled food:

I don't buy it. It must refer to something about their cooking method...or something about their place of origin. Like how things "florentine" always have spinach and are in some way rooted in the food culture of Florence, Italy. I don't really buy that these eggs are deviled because they are hot. Because 1) they are served chilled and 2) they are not spicy in any way.

I think this wiki question must have been answered by Kenneth the Page.

Well this just gives me all the more reason to start referring to these as "gracious eggs" which is what my sister's friend Brad calls them. Someone in his family just didn't feel comfortable with something deviled being presented at an Easter feast.

I really fancied mine the eff up:

Gracious Easter Eggs for a CROWD (makes 36 gracious eggs)
18 eggs, hard boiled and peeled
1 Tbsp. prepared Dijon mustard
2 1/2 tsp. vinegar (I used white but tarragon or champagne would also be great)
Abut 1 tsp. truffle oil
2 Tbsp. mayonnaise
1 Tbsp. creme fraiche
1 1/2 tsp. celery seed
Salt & Pepper to taste
Minced fresh oregano or tarragon leaves for garnish
Smoked paprika for garnish

Basically boil these suckers using your preferred method, cool, peel, and halve.

Once all your yolks are in a bowl, add all the above ingredients and mix until smooth. Mash with a fork first and finish mixing with a spoon.

Add filling to a pastry bag and pipe into emptied out whites. Garnish with herb leaves and paprika and chill until you serve them.

Check out this exhaustive blog about deviled eggs. This woman really knows her shit. She also recommends tipping your unboiled eggs sideways in their container for 24 hours before cooking so that the yolks "right themselves." I guess you should do that if you are making deviled eggs for like, Alton Brown.