Texans Love Deviled Eggs at Easter: Here’s the Reason

Why Are They Called Deviled Eggs, And Why Do We Eat Them at Easter?

When it comes to Easter gatherings in Texas, no holiday table is complete without a platter of deviled eggs, usually the first thing to disappear. But have you ever stopped to wonder why they’re called deviled eggs… and why they show up during one of Christianity’s most sacred holidays?

Read More: A Texas Tradition: How To Make Easter Memories That Last

From Roman Royalty to Medieval Europe to Southern Kitchens

Believe it or not, this Southern Sunday staple actually got its start in Ancient Rome. Boiled and seasoned eggs were a popular appetizer among the Roman elite. In fact, by the 15th century, “stuffed eggs” had become a European favorite. Recipes from that time called for hard-boiled eggs filled with raisins, herbs, cheese, and even sugar. They were often fried and served hot with cinnamon or ginger sauce. It wasn’t until much later that the savory mustard-and-mayo combo we know today became the go-to filling.

Why the “Devil” in Deviled Eggs?

The term “deviled” first popped up in the 1700s to describe foods that were spicy or zesty. Think mustard, pepper, paprika, all classic deviled egg ingredients. It’s not a religious reference at all, just a culinary term to warn your taste-buds something bold or spicy is coming.

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Deviled Eggs at Easter: A Southern Tradition

Despite the spicy name, deviled eggs are Easter gold in Texas. They’re easy to make, perfect for potlucks, and a great way to use up all those dyed eggs from the kids’ hunt. Around here, everyone claims their deviled eggs are the best, and every family’s got a secret recipe.

In our house, deviled eggs are non-negotiable at every Easter meal. My wife has taken my late mother’s recipe and turned it into something truly special, folks ask for her deviled eggs by name. I always say it’s that little pinch of love (and maybe the dash of paprika) that keeps everyone coming back for seconds, or thirds.

Our Family’s Secret Deviled Egg Recipe

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 teaspoon white sugar (optional, to taste)
• 1–2 teaspoons white vinegar (for boiling)
• ½–1 teaspoon prepared mustard
• 1 tablespoon finely chopped onion (optional)
• ½–1 teaspoon salt (to taste)
• ½–1 teaspoon pepper (to taste)
• Secret ingredient: ½ teaspoon garlic powder or smoked garlic
• 1 pinch paprika (for topping)

Instructions:

1. Fill a pot with enough water to cover your eggs and bring to a boil. Add white vinegar, it makes peeling easier.
2. Lower the heat to a simmer and gently add the eggs with a slotted spoon.
3. Simmer for 10–12 minutes, then transfer the eggs to an ice bath to cool.
4. Once cool, peel the eggs and slice them in half lengthwise.
5. Remove yolks and mash them in a bowl.
6. Mix in mayonnaise, mustard, salt, pepper, sugar, onions, and that secret garlic blend to taste.
7. Transfer the yolk mix into a plastic sandwich bag, snip off the corner, and pipe the filling into the egg whites.
8. Sprinkle with paprika to finish, then stand back and watch them disappear.
9. Or you can boil eggs like Chef John does from FoodWishes.com
   Source: Donna Fernandez Kitchen

Whether you like them creamy, tangy, sweet, or spicy, deviled eggs are a perfect symbol of Easter in Texas: humble, beloved, and passed down from generation to generation.