On Mon, 8 Feb 2016 06:18:34 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 8, 2016 at 8:51:00 AM UTC-5, Steve Freides wrote:
>> Janet B wrote:
>> > Since deviled ham was recently discussed here, this caught my eye.
>> > Certainly different than expected, but possibly good.
>> > http://www.bonappetit.com/recipe/dev...d=synd_msnfood
>> >
>> > Janet US
>>
>> I've always thought of this as "ham salad", like "tuna salad." For the
>> latter, it's tuna and mayonaisse, plus whatever you like in the way of
>> seasoning.
>>
>> We do the same with leftover ham but, unlike that recipe, we don't use
>> the food processor, just cut it up with a knife into small pieces.
>> There are probably a million ways to season either - I like some sweet
>> pickle relish in either, usually black pepper as well, generally not
>> salt, particularly for ham as it's usually been seasoned as part of the
>> cooking process already.
>
>The traditional seasonings that make something "deviled"
>are mustard and pepper (and now, I suppose, cayenne).

Um, cayenne is pepper.