There aren't many picnic-perfect canapés that pack as much flavor into a single bite as a deviled egg. Whether you're whipping them up for a party or a quick lunch each hard-boiled egg half undergoes a delicious transformation as the yolks are pounded with an array of herbs and spices and stuffed back in. The word "deviled" comes from this seasoning action not the gruesome nature of the process as it refers to dishes that are spicy if not Scoville-style then definitely strong in flavor (via Britannica).
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 Tasting History with Max Miller | 2023-04-04 15:00:22 |  1,523,408 Views |
The Devilish History of Stuffed Eggs
Today most Americans make deviled eggs with mayonnaise mustard smoked paprika and maybe a few secret ingredients. According to author and food writer Anne Byrn earlier versions of the hor d'oeuvre such as a recipe printed in an Alabama newspaper in 1877 included vinegar and cayenne pepper. But while the well-seasoned bite-sized snack has been a staple in the U.S. for more than a century deviled eggs didn't originate here let alone in the modern era.
While it’s impossible to come to a definitive conclusion about the age-old chicken-and-egg conundrum there is a definitive answer to another question: Which came first Spain or the deviled egg? Considering that the country was formed in the late 1400s it’s hard to believe that the food could be older—but it is. The first deviled eggs date back to the ancient Roman Empire though they didn’t look like those eaten today. Recognizable versions were prepared centuries later in medieval Andalusia when Muslims ruled much of the Iberian Peninsula.
The ancient Romans started quite a few culinary traditions that are still practiced in modern times from making salads to baking birthday cakes. And while they can’t take credit for inventing the Caesar salad they did create the first deviled eggs.
