They aren’t crimson, don’t wield pitchforks, and certainly lack arrowhead tails. Yet, we call them deviled eggs. The question arises: where does this intriguing name originate?
The answer lies within the fascinating realms of language and culinary history. Across various languages and food traditions, there’s a long-standing custom of associating intensely flavored, hot, or spicy dishes with terms like “devil,” implying a fiery or even mischievous character.
Think about Italian Arrabbiata sauce. This fiery tomato sauce, brimming with dried red chili peppers, literally translates to “angry” in Italian. Similarly, “deviled” in the context of food, especially eggs prepared with a zestful kick from mustard, pepper, paprika, or other spirited ingredients, suggests a bold and piquant flavor profile. While “deviled eggs” is the common term, you might also hear them called stuffed eggs, dressed eggs, or even Russian eggs, depending on the region.
The term “deviled” as a culinary descriptor emerged in the 18th century. The Oxford English Dictionary defines its original culinary use as referring to dishes, either fried or boiled, that were “highly seasoned.” This definition broadened over time to encompass spicy and condiment-rich preparations. Eventually, this “deviled” descriptor found its way to eggs prepared in this zesty style.
But where did deviled eggs themselves originate?
History suggests a surprisingly ancient lineage. According to The History Channel, deviled eggs can be traced all the way back to ancient Rome. There, eggs were boiled, seasoned with potent, spicy sauces, and presented as a flavorful appetizer at the beginning of meals.
By the 13th century, stuffed eggs began to gain popularity in Andalusia, southern Spain. A cookbook from this period provides a recipe for yolks of boiled eggs ground and combined with cilantro, onion juice, pepper, coriander, and a fermented fish sauce. Two centuries later, similar stuffed egg recipes were widespread throughout much of Medieval Europe, showcasing the dish’s growing appeal.
However, the deviled eggs we recognize today began to take shape in the late 19th century. A cookbook published in 1896 marked a significant step towards the modern recipe by suggesting mayonnaise as a binder for the ground egg yolks. This innovation paved the way for the classic deviled egg recipe we know and love, typically featuring mayonnaise, mustard, and a sprinkle of paprika.
Looking to elevate your deviled egg game? Consider incorporating exciting additions like crispy bacon, fiery sriracha, tangy kimchi, delicate crab meat, fresh dill, or crunchy pickles. These variations offer a delightful way to personalize your deviled eggs and make them truly stand out.
