fresh herbs, Bobbie's Boat Dust, and any of the mix-in ideas below
Boil your eggs using your favorite method. Here's mine: place eggs in a pot, cover with water by at least an inch and a large pinch of salt. Bring pot to a boil and cook eggs for 2 minutes at a rolling boil. Turn off heat, cover pot, and let eggs sit for 10 minutes, then run under cool water before peeling.
Halve the eggs. If you happen to have a potato ricer, run your yolks through it before putting them a bowl with the rest of your ingredients. I love a hand-held blender for making the smoothest deviled egg filling, but a simple fork will always work.
Decide on what you want to mix in, and mix in. Stuff eggs with a spoon, or make it fancy by spooning the mixture into a plastic freezer bag and piping it into the whites.
Classic: Add 1 tsp of Bobbie's Boat Dust to the egg mixture, sprinkle with more dust and chopped dill.
Boat Sauce Bacon & Green Onion: Cook up a few strips of bacon. Take off heat and blot dry before they get too crisp. Coarsely chop, then reheat in a dry pan, let fat render a little more, then add a couple squirts of Bobbie's Boat Sauce, letting bacon & boat sauce mingle in a hot pan long enough to render more fat and caramelize the meat. Reserve a few pieces for garnish, and mix the rest into yolk mixture with finely chopped green onions.
Mix up your yolks, then gently add your favorite tinned fish and a squeeze of Bobbie's Boat Sauce before stuffing back into eggs.
Incorporate some ripe avocado into your egg mixture, add a squeeze of lime and some chopped jalapeno. Garnish with a lil' slice of avocado and a good shake of Boat Dust.