For 2 dozen eggs, cut the eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in 1/4 cup of mayonnaise, 4 tablespoons of soft butter, 2 tablespoons of chopped sweet pickle or piccalilli, and salt and freshly ground pepper to taste. The whites are quick and easy to fill using a pastry bag with fluted tube. Decorate with parsley or a bit of red pimiento.
A few of many other stuffing ideas: After sieving the yolks and blending in mayonnaise, soft butter, salt, and pepper, blend in:
Fresh herbs: Such as minced parsley and/or chives or tarragon to taste, or
Mushroom duxelles: Minced mushrooms Sauteed with herbs and shallots, or
Asparagus tips: blanched, warmed in butter and shallots, and finely minced, or
Lobster, crab, or shrimp: sauteed in butter and shallots, and finely chopped, or Curried onions: minced onions sauteed in butter with a good pinch of curry powder.