Deviled

Deviled describes a food prepared with a bold, spicy or tangy seasoning, often including mustard, cayenne, pepper, hot sauce or Worcestershire sauce. The French expression is à la diable, meaning “in the devil’s style.” The term is used for eggs, seafood, meat and other dishes with a pronounced, piquant flavour.

Common deviled dishes

• Deviled eggs: hard-cooked egg yolks are mixed with mayonnaise, mustard and seasonings, then returned to the whites.
• Deviled crab: crab meat is seasoned with mustard, pepper and other flavourings, often combined with a binder and baked or gratinated.
• Deviled kidneys: kidneys are cooked with a sharp, spicy sauce, traditionally including mustard and cayenne.
• Poulet à la diable: chicken is coated with mustard and seasonings, then cooked and often finished with a crisp breadcrumb crust.

How the deviled flavour is built

The exact seasoning varies by recipe, but mustard provides pungency, cayenne or hot sauce adds heat, and vinegar or another acid can sharpen the flavour. Worcestershire sauce, herbs and black pepper may add savoury depth. The goal is a lively, balanced seasoning rather than heat alone.

Deviled versus spicy

Spicy is a broad description of food with heat from chilli or other pungent ingredients. Deviled usually refers to a recognizable style of seasoning with a sharp, mustardy or piquant character. Not every spicy dish is deviled.

Chef’s tip: balance heat with acidity, salt and richness. Add strong seasonings gradually and taste the complete preparation before serving.

Watch the deviled preparation demonstration