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devilling
In a culinary context, devilling refers to the preparation of food to make it spicy, piquant, or sharply flavored. The term evokes a sense of "heat," whether from actual chili peppers or the sharp tang of mustard and vinegar. It is most commonly encountered as an adjective (devilled) rather than the gerund (devilling), though the latter describes the active process of preparation.
There are two distinct culinary applications. First, it refers to seasoning food—most famously eggs—with a mixture of spicy condiments. Second, in traditional British cooking, it refers to searing meat (like kidneys or ham) quickly in a hot pan with butter and spices to create a browned, flavorful crust.
This term is primarily used in recipes, gourmet contexts, or traditional home cooking. It carries a slightly old-fashioned or classic connotation, particularly when applied to meats, whereas "devilled eggs" remain a staple of modern appetizers.
Meanings
Examples
The chef is devilling the kidneys in a hot pan with butter.
I love the spicy kick you get from devilling the eggs with paprika.
Devilling the meat quickly over high heat locks in the juices.
I think I will try devilling some shrimp with a bit of cayenne pepper.
The recipe calls for devilling the kidneys before adding the sauce.
He spent the afternoon devilling a variety of appetizers for the guests.
The secret to great devilled eggs is the precise devilling of the yolk mixture.