Why are deviled eggs called that? Where the name comes from

Thanksgiving is nearly upon us and you may be needing some last-minute appetisers for your spread of food. Look no further than deviled eggs. The term “deviled” refers to the spicing or seasoning of the dish. In cooking, when a dish is described as “deviled,” it means that it is highly seasoned or spiced.

Deviled eggs are hard-boiled eggs that have been cut in half, and the yolks are mixed with mayonnaise, mustard, and other seasonings. The filling is then piped or spooned back into the egg whites. The seasonings often include ingredients like mustard, vinegar, hot sauce, paprika, and black pepper, which give the eggs a flavorful and slightly spicy kick.

The history of deviled food

The first known use of the term “deviled” in a culinary sense dates back to the 18th century. It was a popular technique for preparing highly seasoned and spiced dishes, and recipes for deviled dishes began to appear in cookbooks of the time. Deviled ham, deviled kidneys, and deviled eggs are examples of the dish.

The concept of stuffing boiled eggs with a seasoned filling has ancient origins, but the term “deviled eggs” became more widely recognized in the 19th and 20th centuries. The classic deviled eggs, featuring a filling made from egg yolks, mayonnaise, mustard, and other seasonings, gained popularity in the United States.