However, it is in the United States where this dish is most frequently seen on different occasions and dates. Despite its American popularity, it did not originate there, and various versions exist in different countries. For example, these delicious treats are known as deviled eggs in the United Kingdom, and as dressed eggs, mimosas, stuffed eggs, or angel eggs in other parts of the world. They can also contain different ingredients from the familiar U.S. version.
References to similarly prepared eggs date back to ancient Rome. The ancient Romans indeed started the tradition of hard-boiling eggs, though it has evolved greatly over the centuries. In Rome, thousands of years ago, eggs were boiled and then coated with spicy sauces of various kinds; they were served as appetizers at the start of a meal, usually in the homes of wealthy citizens who could afford eggs and cooks to prepare them. There is even a primitive reference to stuffed eggs in an ancient work of fiction called "Satyricon." In this book, a wealthy Roman citizen hosts a banquet where songbird meat is marinated in peppered egg yolk and stuffed into the white of boiled chicken eggs.
The love for stuffed eggs did not disappear with ancient Rome. They likely continued to be eaten for centuries after the fall of the empire. However, they reappear in written historical records in 1200 in Andalusia, now part of modern Spain. A cookbook from that period includes a recipe for egg yolk purée mixed with cilantro, onion juice, pepper, and fermented barley or fish sauce. This mixture was filled into two hollowed-out boiled egg whites, then the two halves were joined back together and secured with a toothpick (essentially the prototype of the toothpick).
By the 15th century, various types of stuffed eggs were popular throughout Europe. Medieval cookbooks are full of recipes for stuffed and boiled eggs. They were generally filled in the same way as today, inside hollowed egg whites, though the filling varied; sometimes, they were coated with sauces or powdered sugar. Medieval stuffed eggs may have contained cheese, herbs, raisins, and flavored oils. Sometimes, they were fried after being filled, and at other times, they were not. The medieval version of beet eggs was served hot, unlike the cold dish we know and love today.
The precursor to the modern stuffed egg began appearing in American cookbooks in the mid-19th century. The term "deviled" was a British term dating back to 1786, used to refer to dishes that included very spicy or hot ingredients, or that were boiled or fried. Americans adopted it in the 19th century as a term for spicy foods. The original deviled eggs in the United States were spicy, and the name stuck.
However, some churches today prefer not to use the word "deviled," so they refer to them as "stuffed eggs," "dressed eggs," or "egg salad" when served at church functions. This is especially true in Mormon churches.
