My guess as to why deviled eggs move quickly is that they are kind of a bore to cook and peel, so if someone presents them already fixed up, well, that's an opportunity. It's like having someone else open your oysters for you. And filling the eggs is tedious if you want them to look appealing. So nice when someone pipes the filling in an artistic flourish.
Also mayonnaise hides a multitude of sins, such as overcooked yolks. Plus people really like getting a mouthful of mayo--it's about the most popular condiment in America, not to mention that eggs are a pretty cheap date. They look extra nice in one of those retro dedicated serving platters with the cute depressions. And then there's this: once in a while someone actually makes them really well. Not too often, though. I can get behind them if the mix contains a bit of creme fraiche with a dollop of black caviar on top.
If you want to knock yourself out, they look dazzling with a deep pink ring around the white edge after they've take a bath in beet juice.
