[2] In the 19th century, the adjective "deviled" came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.

[5] Recipes for hard-boiled eggs stuffed with herbs, cheese and raisins can be found in the cookery texts of medieval European cuisine.

According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt.

[7][8][9][10] In his 1585 cookery book The Good Huswifes Jewell, Thomas Dawson suggests filling hardboiled eggs with a "farsing stuffe as you do for flesh".

[17] These usually incorporate a fat-based product (such as butter, heavy cream, or mayonnaise) with spicy and/or piquant ingredients to contrast taste (and, sometimes, texture).

[19]In the United States, deviled eggs are a common dish that are typically served as hors d'oeuvres or appetizers during gatherings and parties.

[26] According to an online survey commissioned by McCormick in 2019, nearly 61 percent of Americans planned to make and/or eat deviled eggs during Easter Sunday of that same year.

[27] In many European countries, especially Belgium, France, the Netherlands and Germany, a variation is served known as "Russian eggs"[citation needed].

In Italy uova ripiene are usually stuffed with minced boiled egg yolks, tuna, capers, anchovies, chopped parsley, and mayonnaise.

In Sweden, the deviled egg (fyllda ägghalvor) is a traditional dish for the Easter Smörgåsbord, where the yolk is mixed with caviar, cream or sour cream, optionally chopped red onion, and decorated with chopped chives or dill, perhaps with a piece of anchovy or pickled herring.