My husband makes some wonderful devilled eggs with wasabi for spice and salmon roe on top (though we usually only do 1/2 the eggs w/ roe because some folks are squeamish.) They are always a big hit. He has also used adobo, which was good, but less popular.
I have meant for ages to try this recipe by Jacques Pepin. Looks very easy to do and sounds delicious. Basically stuffed eggs that you fry face down and serve with a sauce. His mother, Jeanette, used to make it for him.