The Origins Of Deviled Eggs w/Recipe (2024)

FAQs

What is the origin of the deviled egg recipe? ›

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.

If we rewind time, we find deviled eggs in ancient Rome, where boiled eggs flavored with spicy sauces were so commonly served as an appetizer that a Roman saying, “ab ovo usque ad mala,” meaning “from egg to apples,” referred to the expected bookends of a meal.

The Deviled Egg Plate

American egg plates were first made in the 1930s in popular Depression glass patterns. Duncan & Miller Glass Company, most likely made the earliest version in their Early American Sandwich pattern.

Deviled eggs are a Southern tradition. Just what is it that makes deviled eggs Southern? Some insist it's the addition of sweet pickle relish. Other's point to the mayo—Duke's, specifically—the only choice for proper Southern cooks who like that hallmark creaminess and satisfying tang.

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." Deviled eggs have been a popular picnic offering as well as being a standard item in what has become known, especially in the South, as "funeral food."

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.

"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. We can also thank "deviled" for other mouth-watering dishes like deviled kidney and deviled bones.

Deviled eggs are best consumed within 4 days, provided they've been refrigerated promptly and stored properly. Deviled eggs have a shorter shelf life because they contain a filling, usually made with mayonnaise or yogurt.

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

One of the appetizers that I always order is the Church Lady Deviled Eggs. The eggs are served in a ceramic egg holder, which is good because they definitely need to be in something sturdy. Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture.

How were deviled eggs first served? ›

Wealthy Roman diners were served a first course called “gustatio” – which was basically boiled eggs seasoned with some sort of spicy sauce. By the 1400s, different versions of stuffed eggs became popular across Europe and recipes can be found in medieval cookbooks.

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.

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.”

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.

It pairs well with crunchy fresh veggies, pretzels, crackers, or toasted pita or naan for dipping. It also works great as a spread on crackers or toast. My five-year-old daughter who loves deviled eggs has been dipping everything in it, though she asked me to make it without the “green things” (chives) next time.

By the 1920s, deviled eggs became a much-loved dish to bring to picnics. They were so popular as a carry-along food that in 1923, Wanda Barton's newspaper column "Home-Making Helps" suggested saving egg boxes to carry them in.

In fact, hard-boiled eggs date all the way back to Ancient Rome. Legend has it they were invented around 5,000 B.C. when pottery was invented. After all, Ancient Romans needed a vessel to boil the water in.

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.