No one knows for sure why the word ‘deviled’ was originally used, however, there is speculation that it was due to the Devil also being hot.
Deviled eggs are hard-boiled eggs that have been peeled, cut in half, and filled with a paste made from egg yolks and mixed with other ingredients such as mustard and mayonnaise.
The first known documented mention of ‘devil’ as a culinary term appeared in England in 1786. It was used to reference dishes prepared using spicy ingredients and/or dishes that were highly seasoned and then broiled or fried. By 1800, ‘deviling’ became a verb used to describe the process of making food spicy. In some parts of the world, the ‘deviled’ egg is referred to as a “salad egg,” “mimosa egg,” or “dressed egg,”—especially when served at church activities to avoid any association with Satan.
- Refrigerating eggs is not necessary. In many countries outside the US, eggs are kept at room temperature.
- You can “peel” hard-boiled eggs by blowing the egg out of its shell.
- A hen turns her egg around 50 times each day to keep the yolk from sticking to the sides of the egg.