Devilled eggs are one of those dishes that appear at every gathering without anyone needing to ask for them. A platter arrives, people hover, and they quietly disappear. They are nostalgic, creamy, a little cheeky, and completely timeless.
What most people don’t realise is that these humble eggs have a history stretching back nearly two thousand years.
From Roman Banquets
The very first stuffed eggs turn up in ancient Rome. Cooks would boil eggs, remove the yolks, mix them with pepper, herbs, wine and a fermented fish sauce called garum, then spoon the mixture back into the whites. They were served at feasts as a small but luxurious bite.
Romans loved eggs. An old saying described a perfect meal as running “from eggs to apples” — meaning from beginning to end.
Through Europe: Spice and Status
As the idea travelled across Europe, eggs were filled with a variety of seasonings. Spices were expensive, and stuffed eggs often appeared on the tables of the wealthy. Yolk was mixed with ginger, cloves, saffron or pepper, sometimes with breadcrumbs to stretch the mixture.
They weren’t called “devilled” yet, but they were already rich and indulgent.
When Eggs Became “Devilled”
The word “devilled” arrived in the 1700s. In English cooking, to “devil” a food meant to make it hot or strongly seasoned. The heat was considered a little wicked, and so the name stuck.
Egg yolks mixed with mustard, vinegar or pepper became devilled eggs.
Nothing to do with religion — just flavour.
The Modern Egg Takes Shape
In America, devilled eggs found their true form. By the late 1800s, stuffed eggs appeared regularly in cookbooks. When commercial mayonnaise arrived in the early 1900s, the familiar filling — smooth, creamy and reliable — became standard.
Every family soon had a version, and every version was “the correct” one.
Devilled Eggs in Australia
In Australia, devilled eggs became popular after WWII. They fit perfectly into:
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warm weather gatherings
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Christmas lunches
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shared plates
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picnics and barbecues
People added their own touches — curry powder, pickles, prawns, smoked salmon, bacon, dill — but the feeling remained the same: easy, sociable, delicious.
Why They Never Disappear
Devilled eggs have survived for so long because they are practical as well as tasty. They’re inexpensive, they can be made ahead, and they travel well. They suit every occasion from casual backyard lunches to holiday tables.
There is something endlessly appealing about a creamy yolk mixture in a tender white. They look a little retro, but they never feel old-fashioned. They simply work.
A Modern Revival
Across the southern United States, smoked devilled eggs have begun appearing on barbecue menus. Eggs are smoked briefly, filled with seasoned yolks, and topped with bacon or brisket crumbs. They are outrageous and irresistible — proof that classics can still surprise us.
A Humble Food with a Long Story
From Roman banquets to Australian backyards, devilled eggs have travelled a remarkable path. They began as a small luxury and ended up a beloved classic. They make people happy, and they disappear fast.
That may be their greatest secret: a simple food, transformed by care, that always invites another bite.
Try our version here!