Actually, having been a restaurant manager, this is exactly the type of
product you would use to maintain consistency in taste and texture.  Even
though deviled eggs may be easy to make, taste and texture changes rather
easily.  If I add additional mayonnaise the taste and texture changes; If I
add less, again the taste and texture changes (this is just one of the many
variables that come in to play when making deviled eggs).  When most people
order food in a restaurant, they expect it to taste the same as it did
yesterday, last week, last month, and in some cases, last year.  If it
doesn't, they want to know why (and usually want their money back).  They
also expect the food to taste the same at one restaurant in a chain as it
does another.  In the 1980's or 1990's, this very fact almost put the Burger
King restaurant chain out of business.  Individual restaurants were allowed
to choose their own sources of beef and other products.  Customers stopped
going to Burger King because of inconsistency in the products at different,
and sometimes the same store.  To turn itself around, Burger King began
requiring restaurants to order from approved suppliers to maintain
consistency.