After Easter deviled eggs

I've said it before and I'll say it again. My deviled eggs aren't pretty. I know they aren't. A batch of eggs is sometimes gone in less time than it takes them to boil, so it hardly seems worth spending the time for a huge effort on presentation. Even in peeling the dozen and a half eggs we had colored for Easter, they still didn't last long. These were done with the basics - mayonnaise, yellow mustard and spicy mustard. I also added hot sauce to a few for my hubby. Then sprinkled with some Hungarian paprika. No one complained about the taste - or the look. :)