The Bottom Line: Delicious facts about deviled eggs!
The Full Story:
- The roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal for wealthy patricians.
- Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Spain. An anonymous cookbook from this time period instructs the reader to pound boiled egg yolks with cilantro, onion juice, pepper and coriander and then beat them with murri (a sauce made of fermented barley or fish), oil and salt. After stuffing the mixture into the hollowed egg whites, the two halves were then fastened together with a small stick and peppered.
- By the 15th century, stuffed eggs had made their way across much of Europe. 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.
- In the United States, stuffed eggs began making an appearance in cookbooks by the mid-19th century.
- The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried.
- By 1800, deviling became a verb to describe the process of making food spicy.