Per one dozen eggs: 

one heaping teaspoon   black pepper
one heaping teaspoon   garlic powder 
one heaping teaspoon   onion powder
one heaping teaspoon   hot horseradish 
one level teaspoon        any hot sauce 
one level teaspoon        cajun seasoning 

I use Hellman's Mayonnaise, and put paprika on top to add color. For ease in peeling eggs: buy your eggs the day before you intend to make the dish. Eggs should be absolutely room temperature. Leave eggs out of the frig. Old eggs peel easiest. I boil the eggs, starting with cold water, for 10 minutes, drain, fill with cold water, then put in a tray of ice cubes. After these melt, you're ready to peel them. 

"I usually make from 2 and 1/2 dozen to three and a half dozen at a time. I have averaged some 47-48 dozen devilled eggs per year. People seem to like them."