I've always wondered why deviled eggs are called "deviled". With a little Googling I found out why. Deviled was a culinary term that originated in the 18th or early 19th century and it meant to cook something with "hot spices". Traditionally deviled eggs were made with cayenne pepper and hot mustard. Cayenne seems a bit much, but mustard with eggs seems like a compliment of flavors. I make these deviled eggs with very little mayo (I am never a fan of mayo but know that sometimes it's needed as food "glue"). I add heavy cream to give the filling a creamy consistency. These are a yummy appetizer or can be served with a salad as a lunch.