Deviled eggs are always really popular – I often make them as part of a tapas feast or with salads accompanying hog roasts and party platters. The dish can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests. Stuffed eggs grew in popularity across Europe in the 15th century, often featuring in medieval cookbooks. In 1786 the word “devil” as a culinary word appeared in Britain in writing for the first time, referencing heavily spiced, hot, fried and/or broiled dishes. “Deviling” became a verb to describe the process of making food spicy. I don’t make mine too fiery – just a hint of ground pepper and smoky paprika – but always really tasty.