ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Deviled Eggs - Great Question & Great Answer

Misc.
I love your question, Esther. You certainly got me thinking! And, Jeanne, I think you are right on the mark!

According to The Encyclopedia of American Food & Drink, John Mariani (pages 110-111)

"Deviled...Any variety of dishes prepared with hot seasonings, such as cayenne or mustard. The
word derives from the association with the demon who dwells in hell. In culinary context the word
first appears in print in 1786; by 1820 Washington Irving has used the word in his Sketchbook to
describe a highly seasoned dish similar to a curry. Deviled dishes were very popular throughout
the nineteenth and into the twentieth centuries, especially for seafood preparations and some
appetizers."


MsgID: 0060981
Shared by: Kelly~WA
In reply to: Re: Question--Deviled Eggs
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Question--Deviled Eggs
  Esther/IA
2 Re: Question--Deviled Eggs
  Jeanne/FL
3 re: Deviled Eggs - Great Question & Great Answer
  Kelly~WA
4 Thank You: Thank you!
  Esther/IA
ADVERTISEMENT
Random Recipes
  • Italian Sausage and Bell Pepper Paella (serves 2)
  • ITALIAN SAUSAGE AND BELL PEPPER PAELLA 2 links hot and/or Italian sausage (about 6 ounces total) 1/2 red bell pepper, cut into 1/2-inch-wide strips 1/2 green bell pepper, cut into 1/2-inch-wide strips 1 small onion, c...
  • Glazed Bananas over Coffee Ice Cream
  • GLAZED BANANAS OVER COFFEE ICE CREAM 4 tablespoons butter 1 tablespoon brown sugar 1/4 cup orange juice 2 bananas 1 pint coffee ice cream Melt the butter in a medium frying pan. Add the brown sugar and cook, stirrin...
ADVERTISEMENT
  • Weber Turkey Cheese Wraps
  • WEBER TURKEY CHEESE WRAP 4 cups chopped, frozen, thawed broccoli (1 pound bag)* 1 cup light Ranch Dressing 10 tablespoons fat-free cream cheese (5 oz) 10 flour tortilla (10 inch)* 1 1/4 pounds thin sliced turkey ...
  • Sfogliatelle (Neapolitan flaky pastry in Shape of Clams)
  • Ah... the question is answered... 2 years later. Sfolgliatelle is in the shape of clams, not lobster tails. Or so it seems, per Nick Malgieri's Great Italian Desserts, published in 1990. And page 92 as an illustration!!...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Deviled Eggs - Great Question & Great Answer
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!