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The English word "devil", in reference to highly seasoned food, was in use in the 18th century, with the first known print reference appearing in 1786. [2] In the 19th century, the adjective "deviled" came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. [3]
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[[Category:Timeline templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Timeline templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
“There was…simply cooked rice, jammy eggs, vegetables tossed with scallions, a bowl of greens dressed with lemon, and a creamy yogurt dip for spreading on crackers,” writes Alison Roman ...
1. Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water. 2.
To make sure your next batch of deviled eggs is picture-perfect, we have two great ways to create a smooth and creamy filling that's ready for its close-up. Here's everything you need to know ...
Sarah Beth Tanner, culinary producer and resident eggspert at Pete & Gerry’s Organic Eggs, loves the steaming method for ease of peeling, but suggests an alternative approach to avoid ...
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