These zingy, old-fashioned deviled eggs have a hint of curry for an extra flavor kick.
Slice the eggs in half and flex the whites a bit to pop the yolks into a small bowl.
Mash the yolks with a fork, then mash them again with the mayo, curry powder, salt, sugar, and vinegar. When they're nice and fluffily mixed, taste them: since this mixture will be all that seasons the bland whites, it should taste very lively.
Now scoop the yolks into the very corner of a Ziploc bag. Use scissors to cut about a half inch off the bag's corner, and pipe the filling back into the egg whites; a paper towel underneath keeps them from sliding around and blots excess moisture.
Top with the obligatory sprinkle of paprika and, if you like, chives, then eat them as soon as possibly -- ideally before they need to be refrigerated.