I can’t put my finger on the exact date, but sometime during the Great Craft Cocktails and Brown Liquor Resurgence of the past five or six — maybe even seven, we’ve all been drinking so much it’s difficult to remember — years hard-boiled eggs and deviled eggs made a comeback, especially at bars that served craft cocktails and brown liquor. Not deviled eggs like your grandmother serves at Easter under a layer of paprika, but rather wasabi deviled goose eggs, Sriracha-blue cheese deviled eggs, truffle and chive deviled eggs, and petite smoked salmon deviled quail eggs.