Why Do We Call Deviled Eggs ‘Deviled’?

Deviled eggs are staples of brunches, picnics, and potlucks. And it’s easy to see why. As far as preparation goes, they’re easy to make, relatively healthy, and extremely satisfying. It’s hard not to love the creamy, spiced filling and hard-boiled exterior. There’s just one question: How did they get their name? What’s so devilish about eggs anyway? And what deems a food worthy of such seemingly satanic praise?

It turns out, the history goes back further than you think. The first documented usage for the word “devil” as a culinary term dates back to 1786 when, according to the Oxford English Dictionary, it was used to describe a “(highly seasoned) fried or boiled dish.” By 1800, the term “deviling” caught on and was primarily used to refer to the process of making a spicy or condiment-laden dish, like ham or even kidneys, as was common for the time.

The OED claims,”the term was presumably adopted because of the connection between the devil and the excessive heat in Hell.” This association makes sense. Even while the spice level of deviled eggs can definitely vary based on filling ingredients, they certainly have the potential to pack heat. I mean, you can literally put anything in a deviled egg. Beyond mustard, mayo and paprika, you can throw in cayenne, kimchi, and even wasabi to kick it up a notch. At their mildest, they are still heavily seasoned and chock-full of condiments, so the original “deviled” definition still holds up.

But not everyone is on board with the hellish food terminology. In many regions of the U.S., deviled eggs are commonly known as “stuffed eggs,” “dressed eggs,” “salad eggs” or even “mimosa eggs.” Pretty much any word other than “devil” can be used, especially when served in the context of church functions. (No one wants to invite Satan to the picnic!) Lower calorie versions that use light mayonnaise have even been called “angel eggs” to connote their healthier aspects. But whatever you end up calling them, one fact remains the same –they taste delicious!

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Passport to Chile (Grapefruit Pisco Cocktail)

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Here Is the Ridiculous Reason McDonald’s Is Flipping Its Golden Arches

For the first time in the restaurant’s history, McDonald‘s is turning its iconic golden arches upside down. This makeover is happening across social media and at one of its actual locations in Lynwood, Calif. They’re also doling out “W” packaging, crew shirts, and hats across 100 U.S. locations. It’s all in honor of International Woman’s Day, which takes place on March 8, because the flipped over “M” looks like a “W,” which stands for women, get it?!

Here’s what Wendy Lewis, McDonald’s chief diversity officer, had to say about this marketing stunt: “In celebration of women everywhere, and for the first time in our brand history, we flipped our iconic arches for International Women’s Day in honor of the extraordinary accomplishments of women everywhere and especially in our restaurants.”

As far as hollow performative gestures go, this one is, well, pretty hollow. Hypothetically, there are a lot of ways McDonald’s could honor women. They could start by paying their workers a living wage and offering greater benefits. Or by bringing back the McPizza (in honor of this woman’s favorite discontinued item). But no, they decided to flip a sign! What an amazing way to create actionable change.

They might have well given us a female Ronald McDonald. Even a gender-swapped mascot would have required more guts and, not to mention, have the potential to offer up entertaining celebrity cameos. At least when KFC exploited feminism, we got a Reba McEntire drag performance out of it!

But no, we are living in the era of Lady Doritos, after all, and that means we’ll have to wipe the grease off our dainty little fingers in a world surrounded by “W.” Because the second sex is deemed only worthy of the 23rd letter of the alphabet. Never mind the wage gap or reproductive rights.

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Meyer Lemon Ice Cream

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Ugly Dishes That Taste Delicious

David Chang deserves props for more things than we can keep count. The latest, of course, is for his just-released Netflix series “Ugly Delicious” which, aside from being smart, provocative, and full of drool-worthy dishes, introduces an interesting idea about how not good good-tasting food can look. In its honor, we present this anti-food porn round-up of delicious but aesthetically challenged dishes.

Sloppy Joes

Chowhound

The answer’s pretty much in the question with this one, wouldn’t you say? (After all, “sloppy” isn’t exactly the sexiest way to describe a dish.) Still, the fact of the matter is this all-American comfort food classic—literally just a mound of savory chili over-stuffed into a hamburger bun—is downright delectable. Get our Sloppy Joes recipe.

Japanese Chicken Katsu with Curry Sauce

Chowhound

Admittedly, this dish doesn’t have much going for it in the color and plating department—flat and brown-on-brown doesn’t exactly scream “Instagrammable food porn.” But while that brown chunky gravy may not be doing itself any favors in the aesthetics department, the bold ginger-coconut curry flavor and creamy texture are exactly what you want smothering a piece of golden-crisp fried chicken. Get our Japanese Chicken Katsu with Curry Sauce recipe.

Mom’s Meatloaf

Chowhound

Sorry, Mom. Love your meatloaf, hate the way it looks. Seasoned ground meat baked in a loaf tin served simply sliced looks about as drab as it sounds, but the taste is pure, unadulterated childhood nostalgia and we can’t get enough of it. Get our Mom’s Meatloaf recipe.

Pimento Cheese Dip

Chowhound

Hot crab dip? Baba Ghanoush? Black bean hummus? Not to diss dip, but let’s be honest, more often than not the stuff just looks like a bowl of chunky, monochromatic mush. True to form, one of the least visually appealing—Pimento cheese dip—just happens to be one of the most delicious. The classic southern spread of grated cheese, mayonnaise, cream cheese, and pimento chile is not only dynamite on a cracker, it also rocks as a grilled cheese filling and burger topper. Get our Pimento Cheese recipe.

Ginger Chicken Jook

Chowhound

Porridge is one of many peasant foods that isn’t much to look at when it’s plated up. But just because it looks like mush, doesn’t mean it tastes like mush—or maybe it does, but definitely in a good way. This savory Cantonese rice porridge, starring aromatic ginger and pulled chicken, is simple, hearty, and warm-your-belly good. Get our Ginger Chicken Jook recipe. (Incidentally, if you’ve got more of a sweet tooth, this farro porridge with mango and coconut is equally unattractive and delicious and a great way to shake up your basic oatmeal routine.)

Chicken and Drop Dumplings

Jo Cooks

This Southern classic definitely delivers some science-experiment-gone-wrong-vibes thanks to the amorphous blob look of its signature flour and buttermilk dumplings. But we’re not about judging books by their cover here, because if we were, then we’d miss out on this hearty, hug-you-from-the-inside comfort food staple. Get the recipe.

Egg Salad Gribiche

Chowhound

It’s not likely that the iconic non-salad salad is going to win any awards in the beauty department, but we have to give this creative variation props for really focusing on flavor. Inspired by the traditional French sauce, gribiche, this rendition smartly adds capers, cornichons, and fines herbes to the mix, creating a jazzed-up, cravable version of the original. Get our Egg Salad Gribiche recipe.

Chicken Liver Pâté

David Lebovitz

Let’s be honest, chicken liver pâté looks about as attractive as it sounds. But if you’re smart you’ll turn a blind eye and reach for the crostini and cornichons because this creamy, savory spread is the bomb. Get the recipe.

Turkey Mulligatawny Soup

Chowhound

There’s a reason why the Seinfeld crew freaked over this rich, curry and garam marsala-seasoned Indian soup—and it’s not because it was the best-looking bowl in town. Get our Turkey Mulligatawny Soup recipe.

Mondongo (Dominican-Style Tripe Stew)

Smart Little Cookie

Tripe—a.k.a the soft, honeycomb-shaped lining of a cow’s stomach—has enough of a hurdle to overcome when it comes to general perception and acceptance without adding to the fact that the dishes it stars in (stews, usually) never really do much to elevate its appeal. But any true food geek will tell you it’s worth it to ignore the ick factor and appreciate the flavor and texture it adds to dishes like this Dominican classic. Get the recipe.

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What’s in Season in March?

Hello March and welcome to month 3 of our Monthly Seasonal Produce Guides.

March is all about GREEN, and not just for St. Patrick’s Day! Spring is here, or about to be, and with it comes the first of two of my favorite spring vegetables—asparagus and artichokes.

While asparagus in our local markets cost about $4/pound in the off-season, when they are plentiful in the spring, I can find them closer to $1/pound. (That’s why my mother advises me, “Always buy your food in season. Saves money, tastes better.”)

You’ll also find broccoli, fennel, and chard, watercress, arugula, and mustard greens, as well as leeks, spring garlic, and spring onions.

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