Be...deviled!

Kentucky’s first appetizer was probably the deviled egg.
They’re the perfect size for popping into the mouth while the cook’s back is turned.
The deviled egg - or stuffed egg - is always at family reunions, church suppers, neighborhood picnics and funeral meals. Unlike many foods you can buy already prepared, the deviled egg has to be homemade to be good.
Most Kentuckians flavor the yolks with mayonnaise, mustard, salt and pepper. Pickle juice and minced country ham are common additions.
Here’s a recipe from Elizabeth Ross, author of Kentucky Keepsakes.

Deviled eggs

6 eggs
1/4 cup mayonnaise
Salt and pepper to taste
1 teaspoon prepared mustard
1 teaspoon vinegar
1/4 cup sweet pickle relish, optional
Curry powder, if desired
Paprika

Hard cook eggs for 8 minutes, turning often to center yolks. Chill and remove shells. Cut eggs in half lengthwise. Remove yolks. Mash with a fork and moisten with mayonnaise. Season to taste with salt, pepper, mustard, vinegar and curry. If using pickle relish omit the curry. Mix until light and fluffy. Pile lightly into egg white halves. Sprinkle with paprika. Makes 12 halves.