They aren’t crimson, they lack pitchforks, and there’s no arrowhead-shaped tail in sight. So, the question remains: why are these popular appetizers known as deviled eggs?
The intriguing answer lies in the nuances of language and a dash of culinary history.
Across various languages and cuisines, a fascinating tradition exists of associating intensely flavored, peppery, or spicy foods with a certain mischievousness, even linking them to the underworld. Think of it as a playful way to describe food with a bit of a fiery kick.
Take Italian, for instance. The robustly spicy tomato sauce, Arrabbiata, derives its name from the Italian word for “angry,” aptly describing its fiery temperament thanks to the inclusion of dried red chili peppers. Similarly, when eggs are prepared with a bold, zesty profile – think mustard, pepper, or paprika generously incorporated into the creamy yolk filling – they earn the moniker “deviled.” While “deviled eggs” is the most common term, you might also encounter them as stuffed eggs, dressed eggs, or even Russian eggs in different regions.
The term “deviled” in this context emerged as an 18th-century culinary descriptor. According to the Oxford English Dictionary, it originally denoted dishes, whether fried or boiled, that were prepared with heavy seasoning. Over time, its application broadened to encompass spicy, condiment-rich creations, eventually finding its way to describe these flavorful eggs.
But where did deviled eggs originate?
Historical records, as cited by The History Channel, trace the ancestry of deviled eggs all the way back to ancient Rome. In this era, eggs were boiled, generously seasoned with piquant sauces, and presented as a stimulating starter to meals.
By the 13th century, stuffed eggs began making appearances in the southern regions of Andalusia, Spain. A cookbook from this period offers a glimpse into early recipes, suggesting combining boiled egg yolks with cilantro, onion juice, pepper, coriander, and a fermented fish sauce for a burst of flavor. Two centuries later, recipes with similar approaches were widespread throughout much of Medieval Europe, showcasing the evolving popularity of stuffed eggs.
However, the deviled eggs we recognize today didn’t truly take shape until the late 19th century. An 1896 cookbook marked a turning point, proposing mayonnaise as the binding agent for ground egg yolks. This innovation paved the way for the classic recipe we cherish, typically featuring mayonnaise, mustard, and a sprinkle of paprika.
Eager to explore beyond the traditional?
Consider incorporating ingredients like crispy bacon, fiery sriracha, tangy kimchi, delicate crab meat, fresh dill, or crunchy pickles to craft deviled egg variations that will truly impress and stand out from the crowd.
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