Deviled eggs are an ancient dish first seen in recipes salvaged from Ancient Rome. They are usually made simply by hard boiling eggs, slicing them in half, and mixing the yolks with mayonnaise and mustard. Often, they are then dusted with seasonings such as curry powder or cayenne. They might be served with a local variation with parsley and fresh tomato in different parts of the world. In Sweden, they are more likely to be served mixed with sour cream and chopped chives.
