Heat water on high heat until it is boiling.

Add eggs cooking for at least 6 to 10 minutes.

Remove eggs from heat and allow to cool to room temperature.

Peel and slice in half lengthwise and arrange on the platter.

Scoop out yolks using the small spoon into a bowl and combine with the next three ingredients.

Cut off the tip of the corner of the plastic bag with cooking shears. Add the egg yolk mixture to the bag.

Use the plastic bag as a piping bag to refill the yolks into the boiled egg cavities.

Chill and serve.

For East African Deviled Eggs: Sprinkle with Harissa Seasoning.

For Mexican Deviled Eggs: Top with fresh cilantro and a dab of salsa.