Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling".

During the Edwardian era, the dish was typically served in gentlemen's clubs,[2] and was part of a cuisine which also included items such as kedgeree or kippers.

In the modern era it has mostly been promoted as a supper dish instead of at breakfast.

[1] Chef Fergus Henderson described Caroline Conran's version of devilled kidneys as "the best recipe, ever!

",[6] and Marco Pierre White created devils kidneys for the celebrities in one of his seasons of ITV's Hell's Kitchen.