Mayonnaise is commonly accepted as the binder in deviled eggs.
This dish is officially dubbed “deviled eggs” because “deviled” foods are seasoned, fried, or boiled.
A collection of ancient Roman recipes included eggs seasoned with oil, wine, or broth — served with pepper and laser, a now-extinct plant.
In Petronius’ “Satyricon,” a banquet includes songbirds marinated in peppered egg yolk and stuffed into peasant eggs.
