<Tr> <Td_colspan="2"> Cookbook: Deviled egg Media: Deviled egg </Td> </Tr> <P> Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard - boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard . They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties . The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course . The dish is popular across Europe and in North America . </P> <P> The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786 . In the 19th century, it 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 . </P> <P> In parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" are used instead . The term "angel eggs" has also been used in association with fillings with less fat and cholesterol . </P>

Where did the term deviled egg come from
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