Deviled egg plates serve up an interesting history (2024)

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Deviled egg plates serve up an interesting history? ›

The Deviled Egg Plate

They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.

Some believe that deviled eggs may have originated in ancient Rome, where eggs were often boiled and served with a spicy mustard sauce. Others think that deviled eggs may have originated in medieval Europe, where they were considered a luxurious and decadent snack.

Well, deviled egg trays aren't just for deviled (or soft-boiled) eggs. The little oval depressions are perfect for holding any small, roundish finger foods that could benefit from some stability or separation on the platter. I've used mine for stuffed dates, stuffed mushrooms, and meatballs.

Deviled eggs became natural for outdoor entertaining. Once automobiles allowed Americans to take food with them, these church picnics and rides to the country for family reunions were good reasons to prep food and go. Cooks were advised to be frugal and economical in planning their moveable feasts.

“Deviled,” a term first used to describe spicy foods in late 18th century Britain, presumably because the “heat” of the seasoning was associated with the fires of hell, refers to the eggs' picant flavoring.

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."

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."

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

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.

What to serve with deviled eggs platter? ›

They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator. 1 Even while preparing the filling for deviled eggs, the FDA recommends keeping the boiled egg whites refrigerated until you're ready to use them.

Plus, eggs provide protein, vitamin D, folate, selenium, and lutein and zeaxanthin, two antioxidants that support healthy vision. And they're one of the best sources of choline, which is important for brain health. As a snack food, deviled eggs have an edge over many store-bought snacks: they're whole and unprocessed.

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.

"Deviled" goes back to the late 18th century as a way to refer to something that's spicy or grilled with spice. Deviled eggs are "deviled" because they're generally made with paprika and black pepper.

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.

In 1911, British Columbian newspaper editor Joseph Coyle invented the egg box with the separation of eggs into individual snug compartments created with folded cardboard. The cardboard holder was hand glued into the container until 1919, when Coyle designed a machine to make the egg boxes.

: a usually square paperboard tray shaped to hold and protect eggs in a shipping case or crate.

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."

Egg tapping, also known as "tsougrisma", has its roots in ancient Greek mythology and pagan rituals.