The journey to discover what were deviled eggs first called is a fascinating culinary exploration that takes us back through history. While the name “deviled eggs” is familiar and evokes images of creamy yolk filling and a tangy kick, its origins are steeped in a linguistic evolution that might surprise you.
The Spiced Origins of “Deviled”
The term “deviled” in the context of food didn’t originally imply anything sinister or infernal. Instead, it was a descriptor for dishes that were prepared with sharp, piquant, or spicy ingredients. Think of it as an early culinary slang for “spiced up.” This practice of adding strong flavors to food was quite common in various cultures throughout history, especially when it came to preserving and enhancing the taste of ingredients.
To understand what were deviled eggs first called, we need to look at the Roman Empire. The Romans were pioneers in many culinary techniques, and they enjoyed a variety of egg dishes. Their approach often involved adding spicy sauces and seasonings. A popular Roman dish involved boiled eggs served with a garum-based sauce, which was a fermented fish sauce known for its intense flavor. This was a far cry from the creamy mayonnaise-based filling we know today, but the principle of enhancing eggs with strong flavors was already in play. Here’s a look at some of the ingredients they might have used:
- Hard-boiled eggs
- Garum (fish sauce)
- Pepper
- Herbs
The concept of “deviling” an egg evolved over centuries. As European cuisines developed, particularly in the Renaissance and beyond, chefs continued to experiment with bold flavors. Eggs, being an accessible and versatile ingredient, became a canvas for these experiments. The association of “deviled” with spicy or strongly seasoned food became more widespread. The importance of this linguistic shift lies in understanding that “deviled” was a descriptive term for the preparation method, not a reflection of the ingredients’ origin or perceived evilness.
In the 17th century, the practice of preparing eggs with pungent additions became more formalized. Recipes from this era describe eggs that were chopped and mixed with various spices, herbs, and often a dressing. While the specific term “deviled eggs” might not have been universally adopted at this exact moment, the concept of “deviled eggs” as we understand it today—eggs enhanced with a flavorful filling—was certainly taking shape. Consider these common preparations from that period:
- Eggs stuffed with spiced mixtures
- Eggs served with hot sauces
- Eggs incorporated into savory pies with strong seasonings
The direct answer to what were deviled eggs first called might not be a single, definitive phrase that has been lost to time. However, it’s clear that the concept was initially referred to by descriptions of their spiced nature. Dishes featuring eggs enhanced with strong flavors were simply described by their ingredients or preparation style, such as “spiced eggs” or “eggs with pungent sauce.” The evolution of the term “deviled” to specifically describe this type of egg dish was a gradual process, mirroring the broader culinary language of the time.
We encourage you to delve deeper into the historical context provided in the sections above to fully appreciate the journey of this beloved appetizer. The information presented offers a clear pathway to understanding the roots of “deviled eggs.”