Peppadew peppers (I'm loving these in everything right now) and creme fraiche.

Ginger powder, (not fresh), smoked paprika, and lemon zest.

Not much...but such a nice zip to be unknown and special.

Bitter of heat component to sub for the salt water? Are you confusing the symbolisms? Salt water for the tears shed during the years of slavery and the karpas are dipped, bitter herbs for the bitterness of slavery and hardboiled egg as the offering at the temple.
And I'm not even Jewish, but I sure know what goes on a seder plate.
And the horseradish or moror goes with the charoset, on the first matzoa.

Sleevendog, that sounds interesting with just the right amount of zing. Thanks! And thanks to Fawnridge and Mimipadv for the suggestions as well.

Linda, I am Jewish and well educated, and I can tell you that there is no "right" way to make a Seder meal. The only requirements are that it not contain leaven and that it is a feast done up with largess. We're not talking about the elements on a Seder plate or part of the ritual, here. We're talking about the part between "The Meal Is Served" and the afikomen. Eating eggs and salt water as a first course is a custom not a requirement, which combines the funerary eggs (a symbol of mourning and continuing life) with the salty tears of mourning for the loss of the Temple (and unrelated to Karpas). In my family, as in the community I grew up in, we commemorate the reunification of Jerusalem by reinterpreting the customs of mourning the Temple (e.g., we also play instruments on Shabbat for the same reason). The egg on the Seder plate is the same mourning symbol of loss of the temple (and thereby the chagigah offering), but is not part of the ritual of the Seder. It came to the Seder plate as a visual reminder, and at a much later time than the Hagadah became fixed.

I'm not ready to go all sweet and creamy on the eggs, but we don't have to stick with tears, especially since it's too much salt for some and many won't eat it. Since, as you picked up, there is also parallel to the ritual foods in this course, I want to have something that's more sharp or bitter than sweet, paralleling the customs of the night. Horseradish isn't exclusively used in the ritual. During the meal, people use it as a condiment. Note that on modern Seder plates there are two positions for bitter herbs. One is usually occupied by horseradish in North America, and the other by romaine, scallion, or other bitter green herb, but it could be anything you please that suits the purpose. The reasoning is that since it is said in the plural, there should be more than one kind.

Contemporary Seder plates have two additional symbols: Potato peels representing those slaughtered in the Holocaust (legend is that some in the camps wrote what they could remember of the Hagadah on some potato peels (the actual Hagadah is very short), and ate them for the Meal), and an orange, which originally represented inclusion of all, especially gays and lesbians, but has morphed through the folk process to also represent the opening of all aspects of Jewish ritual to women, and especially women's leadership. Many other symbols have come and gone as well, being that our rituals adapt to the times, places and needs of our people.

Rest assured, I'm not confused in the least.

I usually put a little mustard and curry powder in my devilled eggs.

When you're ready to REALLY kick it up, try this:

If I understand what you want, I'd garnish each egg w/ either a green olive slice, pickled jalapeno slice, or smoked paprika.

I was thinking some hot mustard as well - that'd cover bitter AND hot...

Add Colman's mustard or horseradish (even though it is included on the Seder plate). Oh, I just used a packet of mustard from Chinese take out in my deviled eggs last week because I was out of Colman's.

Fawnridge! I think that's a product that might be useful to have around, but probably too much for my company. :) Do you have to use gloves to handle it, like when they're fresh?

Hot mustard sounds like a good idea. Different, with a controllable kick.

P.M., I also like the idea of the garnish. That would be pretty!

No gloves, but it will get up your nose. Keep some tissues handy!

I also use curry powder - just the smallest pinch though.

I like to use Dijon mustard in my egg salad...

Oh, I forgot to add that I sprinkled some smoked Spanish paprika on the last batch, and I have also used the hot paprika that fawnridge shows in the earlier post.

I always put horseradish IN the devilled eggs

Wasabi!

LindaC - you got it just right. (I am Jewish though not well educated, being a cat)

Plllog - you forgot the the maror (bitter herbs). Not only is it a requirement, but a biblical one at that.

https://en.wikipedia.org/wiki/Maror

And back to your original question, my thinking goes like this: If a devilled egg is a glorified egg, then soup is glorified salt water. If Jews would cry soup instead of tears, what could it be but chicken soup?

So chicken soup should fit the bill.

I didn't forget the maror. It doesn't apply to the eggs so I didn't speak about that much. I could go on and on about it but I won't. Some people just use horseradish, some use both horseradish and romaine. Some people use other bitter herbs altogether. Some people put horseradish on their eggs during the meal. Some people put it on their fish or their roast beef. Everyone puts it in the Hillel sandwich, all on its lonesome because there's no more Paschal lamb. What Linda said about the Seder plate is narrow but not wrong--it has nothing to do with the egg course, however. I spent a year studying Seders and Hagadot. I really do know what I'm talking about.

I've attended many Seders and no one plate was alike. It was interesting and enlightening to learn the widely differing ways that Passover is celebrated.

We grew up with a little curry powder (mild) in our deviled eggs. I love it there! I also use Dijon mustard along with.

About a month ago, I was served deviled eggs with a small amount of avocado mashed in with the yolks, grated lime zest and a squirt of the juice, and some minced cilantro. They were a delicious change of pace.

Ruthanna, that does sound delicious!

Wasabi added to the yolk mix kicks it up.

Chipotle powder shaken on top is a bit hotter than the smoked paprika.

I have used white balsamic vinegar in the yolks to tart them up.

Finally, this year I made up a "deviled" egg tray with traditional deviled eggs (sprinkled with paprika), egg white bases with guacamole piped in, egg white bases with marinated chopped black olives, and egg white shells with a yolk mixture that had wasabi in it and a teriyaki dipping sauce. I call it the "international" egg tray. American, Mexican, Italian, and Japanese. Goes over well with my international friends.