No one knows for sure why the word ‘deviled’ was originally used, however, there is evidence suggesting that it was due to the devil also being hot.
The first known documented mention of ‘devil’ as a culinary term appeared in England in 1786. It was used to reference dishes prepared using spicy ingredients and/or dishes that were highly seasoned and then broiled or fried. By 1800, ‘deviling’ became a verb used to describe the process of making food spicy. In some parts of the world, the ‘deviled’ egg is referred to as a “salad egg,” “mimosa egg,” or “dressed egg,” especially when served at church activities to avoid any association with Satan.
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- In many countries outside of the U.S, eggs are not refrigerated.
- You can “peel” hard-boiled eggs by blowing the egg out of its shell.
- A hen turns her eggs around 50 times each day to keep the yolk from sticking to the sides of the egg.