That does sound pretty. Sometimes instead of paprika on deviled eggs, I use organic tomato powder. Same color but a nice tomato taste that goes great with the eggs.
I am the “expert” (in the family) on making deviled eggs, so I am always the one asked to bring them. Normally, making them is no big deal, but I had a ‘disaster’ Thanksgiving morning. My pastry tip kept clogging - I thought I had gotten it all mixed well (using my stick blender ‘processer’ unit), but evidently not. I ended up with filling squirting out of the top of my pastry bag - it was awful! I finally got enough egg halves filled to make a tray (holds 20). The rest was not ‘pipe-able’ so I chopped up the remaining whites, mixed it with leftover filling & had egg salad.
The eggs I made Thursday were the best ever! Mom had accidentally used up the sweet pickle relish (which will also clog the pastry tip when piping) so I used sweet gherkin juice. The juice worked two ways - flavor AND it thinned the filling instead of having to use more mayo. Boy, those eggs were just delicious & the filling piped like a dream! Sweet gherkin juice will be my go-to ingredient from now on.
I was not aware of tomato powder - will have to look into that ..... or do you make your own? I DO have a dehydrator that I rarely use. I got it initially to dehydrate tuna for backpacking trips - too stinky to do inside so I would do it on the front porch .... I think every neighborhood cat was attracted to the tuna smell, wafting on the breeze (LOL)!