To me, when I hear the term deviled as a descriptor for food, I think spicy. This is why deviled eggs are odd to me because they never seem to be spicy at all.
I also think it's weird that something associated with the devil could ever be white and yellow (the colors of angel robes and sunshine!?).
If you look at traditional Yucatecan recipes, there are many dishes that utilize hard boiled eggs. I never have found out why, so I must assume it was just a highly available source of protein once upon a time.
During your research, you will also see repetitive use of pickled red onions, habanero chiles and a jet black seasoning paste called chilmole.
We took all of this and used it as inspiration for our own version of deviled eggs.
Egg whites are stained red with beet juice and the pickling brine leftover from our pickled red onions. The yolks are blended with chilmole to create a black heart.
To ensure heat we serve it with a little side of Yucatecan style habanero salsa.