Have you ever wondered how deviled eggs got their name? You're not alone. I mean, "deviled" is a pretty harsh way to describe a perfectly delightful appetizer. Here's how the classic dish got its satanic moniker.
What Are Deviled Eggs?
Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients.
Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.
Typically, deviled eggs are served as appetizers. They often make appearances at holiday parties, picnics, or other social functions.
Believe it or not, the Southern Sunday school staple actually originated in Ancient Rome. Though they weren't prepared the same way they are now, eggs that had been boiled and seasoned were a popular appetizer among the elite members of Roman society. The dish was so common that it inspired the phrase "ab ova usque ad mala, which literally means "from eggs to apples, or from the beginning of a meal to the end.
"By the 15th century, stuffed eggs had made their way across much of Europe," according to History.com. "Medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese and herbs such as marjoram, parsley and mint and then fried in oil and either topped with a sauce of cinnamon, ginger, cloves and raisins with verjuice (a tart juice made from unripe fruits) or powdered with sugar and served hot."
Stuffed eggs began appearing in U.S. cookbooks by the mid-1800s.
In this case, the adjective "deviled" has a (somewhat) secular meaning — the word "devil" is just a culinary term that is used to describe a highly seasoned dish.
To devil means to "combine a food with various hot or spicy seasonings such as red pepper, mustard, or Tabasco sauce, thereby creating a 'deviled' dish," according to the Food Lover's Companion, the definitive guide to all things food and cooking.
The term likely comes from the connection between spiciness and the presumably hot temperatures in hell.
Since the word "devil" does have negative connotations, though, some groups of people prefer to call the dish "stuffed eggs," "salad eggs," or "dressed eggs."
Deviled Egg Recipes
No matter what you call them, the hard-boiled egg dish is pretty dang delicious. Try your hand at one of our favorite takes on the ancient recipe:
The term likely comes from the connection between spiciness and the presumably hot temperatures in hell. Since the word "devil" does have negative connotations, though, some groups of people prefer to call the dish "stuffed eggs," "salad eggs," or "dressed eggs."
In the 19th century, the adjective "deviled" came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Similar uses of "devil" for spiced foods include deviled ham and fra diavolo sauce (from the Italian word for "devil").
Deviled eggs are the same thing as stuffed eggs or dressed eggs. It's essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).
One person explained that alternate names for deviled eggs are used in other parts of the U.S., including “stuffed eggs,” “salad eggs,” “dressed eggs,” and “angel eggs” for eggs with less fat and cholesterol.
“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.
They're delicious, filling, and easy to make. Why wait for a picnic? Deviled eggs are often considered a picnic and party food—many people think that they're too complicated to make (and too packed with cholesterol) to be a regular part of your diet.
In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."
Slightly older eggs are better for peeling as the albumen of the egg starts to pull away from the shell. So if you've got a dozen eggs that need eating, there's no better way to use them up than deviled eggs.
According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.
Far from evil, the word “deviled” is a culinary term that means “adding spices” — usually hot ones like cayenne pepper, Dijon mustard, or chopped chili peppers — to foods like ham, eggs, turkey, or even lobster.
While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.
Because deviled eggs are simply hard-cooked eggs in which the yolk is removed, mixed with mayonnaise and seasoning, and stuffed back into the halves of whites, they are easy to personalize. They are soft and creamy in texture, piquant in flavor, often a little sweet, and are a blank canvas when it comes to garnishing.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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