I'm so happy I am now inclined to finish up my expired eggs instead of sadly throwing them out en masse. The mass egg preparation approach that has become my go-to is deviled eggs, which I made this summer for a party appetizer. After experimenting with a few past recipes with varying success, I decided to try another new approach to narrow in on a winning consistent recipe.
This NYT recipe featured dijon mustard to offset the mayonnaise - which generally is not to my liking in deviled eggs - and some dashes of Tabasco and chives for additional flavor. Following some recommendations in the comments, and to further reduce the flavor of mayonnaise, I made a few modifications - added a dash of vegan Worcestershire sauce, reduced the mayonnaise to 2 tbsp., and added 1/2 tbsp. of softened butter. I also forgot to buy chives at the store, so inadvertently omitted those.
The final result was good, but not outstanding, The flavor was subtle, certainly "classic," with not too much mayonnaise thankfully. I think adding the chives and perhaps increasing the dijon will help punch these up a bit more.
That being said, as prepared, these were a hit at the party I brought them to and I should have made more!