They aren’t crimson, they lack pitchforks, and arrowhead tails are certainly not part of their presentation. So, the question remains: Why Is It Called Deviled Eggs?
The answer lies within the fascinating realms of language and culinary history. Across various cultures and cuisines, there’s a long-standing tradition of associating intensely flavored, spicy, or peppery foods with a sense of mischievousness or even the underworld. This linguistic link is key to understanding the curious name of this popular dish.
The term “deviled” in a culinary context has historically been used to describe dishes that are prepared with zesty, hot, or spicy seasonings. Think of the Italian “Arrabbiata” sauce, where “arrabbiata” translates directly to “angry,” reflecting the fiery kick from chili peppers. Similarly, when eggs are prepared with a bold combination of mustard, pepper, paprika, or other spices, particularly when these flavorful elements are incorporated into the yolk filling of halved eggs, they earn the moniker “deviled.” While “deviled eggs” is common, you might also hear them called stuffed eggs, dressed eggs, or even Russian eggs, depending on regional variations.
The expression “deviled egg” itself emerged from an 18th-century culinary term. According to the Oxford English Dictionary, “deviled” was initially used to characterize dishes, whether fried or boiled, that were heavily spiced. Over time, this definition expanded to encompass spicy, condiment-rich preparations, eventually finding its way to describe eggs prepared in this piquant style.
But where do deviled eggs truly originate?
History suggests a surprisingly ancient lineage. The History Channel points to ancient Rome as a possible starting point. There, eggs were boiled, liberally seasoned with potent, spicy sauces, and served as an appetizer to stimulate the appetite at the beginning of meals.
Centuries later, in the 13th century, stuffed eggs began to gain traction in Andalusia, the southern region of Spain. A cookbook from this period provides a recipe involving ground boiled egg yolks combined with cilantro, onion juice, pepper, coriander, and a fermented fish sauce, showcasing the early development of stuffed and seasoned egg dishes. By the 15th century, recipes with similar approaches were widespread throughout much of Medieval Europe, indicating the growing popularity and evolution of these egg preparations.
The deviled eggs we recognize today, however, took shape much later, in the late 19th century. A cookbook published in 1896 marked a significant turning point, being among the first to propose mayonnaise as a binding agent for ground egg yolks. This innovation paved the way for the classic deviled egg recipe that relies on the creamy richness of mayonnaise, the tang of mustard, and the subtle spice of paprika – a combination that remains beloved to this day.
Looking to elevate your deviled egg game? Consider incorporating exciting ingredients to create unique flavor profiles. Bacon, sriracha, kimchi, crab meat, dill, or pickles are just a few examples of additions that can make your deviled eggs truly stand out and offer a modern twist on this historically rich dish.
