The egg is certainly one of the most prominent items associated with Easter. We find Easter egg candy in all shapes and sizes, dyed or plastic eggs for the hunt, and then there is the deviled egg, a dish that’s found on many tables on Easter. With international roots and served as a side dish or as an hors d’oeuvres, the deviled egg has become as American as hot dogs and apple pie.

The term “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800s the term “deviled” evolved and was used as a culinary term to describe fiery hot spicy dishes or condiments. During this period in England the word “deviled” got attached to this type of egg dish. Some people and some churches, not wanting to use the word “devil,” call them “stuffed eggs,” “mimosa eggs,” “salad eggs,” “angel eggs” or “dressed eggs.”

The ancient ...