I just happen to love Pickapeppa sauce, and putting some of it in mayonnaise is easy, as would be adding Indian lime pickle, or mango chutney, plus hot sauce for a bit of heat, or even beet horseradish.
For a more surprising visual effect and a more complex dish, instead of
halving the eggs, cut off the tops and bottoms, scoop out the yolks without
damaging the whites, make the deviled yolk mix, then put it in a pastry bag
and fill the eggs by piping the egg mixture back into the hollowed-out
whites. Serve them standing up with the mayonnaise spooned over. A whole
platter of these eggs for a buffet will pleasantly surprise everyone.
Makes 4 servings.
Put the eggs in a heavy saucepan that will just hold them in one layer, cover
them with cold water by 1 inch, and bring to a boil over high heat. The
moment the water boils, remove the pan from the heat, cover it, and let stand
10 minutes. Then immediately cool the eggs under cold running water. If the
water is not cold, add some ice.
Peel the eggs, slice them lengthwise, and scoop out the yolk. Put the yolks
in a bowl and mix with the sour cream, powdered mustard, Dijon mustard, and
hot sauce until smooth. Taste for salt.
Put the mixture back in the egg whites and put the egg halves on plates with
the flat side down.
Mix the mayonnaise and the Pickapeppa sauce together, and
spoon over the eggs to “nap” them. Garnish the eggs and plates with the chives.