This has got to be one of my new favorite munchies recipe; deconstructed deviled eggs.
No more tedious boiling and peeling the eggs, you simply separate the whites from the yolks and prepare them, well, separately.
At the end, you put ’em all back together with the help of a pizza cutter and a pastry bag – or – if you’re like me and a kindofa klutz, one of those handy dandy cake decorating icing guns.
This batch starts with a bit of spicy, home made pimiento cheese with Sriracha and jalapeños. If you don’t want to make your own, sure, go ahead and buy some from the market or the deli, but it really is pretty simple to toss together, and then just think about the stuff you can do with it! Waffles! 
Spread it on your morning bagel or English muffin! Or, mebbe stuff some in a date and wrap it with duck bacon before seasoning and baking? Heck, even just slather some on celery or in endive leaves.
INGREDIENTS
Eggs:
•12 eggs, separated
•Cooking spray
Filling:
•Cooked egg yolks (see below)
•1/4 cup pimiento cheese
•1 tbsp white vinegar
•2 tbsp mayonnaise
•2 tbsp pickle relish
•1/2 tsp seasoned salt
Topping:
•Cooked, cubed pancetta
•Snipped fresh chives
First things first, heat your oven to 350º and separate your eggs.
Give the whites just a bit of a whisk with a fork, then apply cooking spray to an eight inch square baking pan. Add the lightly foamed whites, cover the pan tightly with foil and bake for about 20 minutes, until the whites are fully set.
Set the pan aside to cool completely before removing the whites from the pan.
Note: I usually do all this the day before I am going to serve the eggs, so I stash the cooled whites, covered, in the fridge, and make up the yolk mixture and stash that in a 
covered container as well. If you want to do it all the same day, just be certain to give your whites and yolks time to cool completely.
Lightly scramble the egg yolks, then cook over medium low heat until set and slightly dry, mebbe five minutes or so.
Transfer the cooked yolks to the bowl of your food processor, then add the remaining filling ingredients and pulse until smooth. Turn this mixture into your pastry bag or icing gun fitted with the small round tip.
Remove the cooked egg whites from the pan (a long spatula seems to be helpful, here) and cut into one inch squares – a pizza cutter works a treat here.
Pipe the yolk mixture onto each square, garnish with the cooked pancetta and chopped chives, and serve.
Having made these, or a version of these, several times, I will note that it seems to be easier to just turn the cooked egg whites out onto the serving platter you planned on passing them around on, and, it might not hurt to offer folk a cocktail knife or fork to serve themselves.