Classic Picnic-Style Deviled Eggs via Kathy Casey

Ready for the Fourth of July. Photo by Sue Frause.

Our happy hens have been extra happy this summer, laying up a storm. So when it came time for Farmer Bob to figure out what to take to a Fourth of July party at a friend's house, deviled eggs were at the top of his list. That, along with some dry rub baby back ribs and rose' and red wine for sipping in the sun. 

Bob usually makes up his own recipe for deviled eggs, but while he was preparing our homegrown eggs (similar to the ones at the top of this blog that I photographed several years ago), Chef Kathy Casey posted this on Facebook: "Today is a great day for Deviled Eggs! Visit my website for great recipes from my book D'Lish Deviled Eggs!"

What perfect timing, Ms. Casey! I printed out the recipe for Bob, and he tweaked it a bit by adding extra toppings. I think the coolest part about it was he followed Kathy's advice in using a pastry bag and piping the egg mixture into the egg white halves. It looked so professional (and yes, I cleaned out the gooey bag). 

Classic Picnic-Style Deviled Eggs

From Kathy Casey's D'Lish Deviled Eggs

Makes 24

The quintessential variation made with old-school yellow mustard, mayo, and pickle relish -- a family party favorite. Try substituting celery salt for a different twist.

1 dozen hard-cooked eggs

Filling

1/4 cup mayonnaise

1 tablespoon yellow mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons sweet pickle relish

1 tablespoon minced white onion

1 tablespoon minced celery

Topping

Paprika

2 tablespoons chopped parsley

(Bob added smoked salmon, cornichons, tomatoes, roasted peppers and scallions)

Directions

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment). Stir in the relish, onion and celery. 

Spoon the mixture into a pastry bag fitted with a plan or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. 

Top each egg half with a sprinkling of paprika and parsley.

Piping the filling in really makes them look great. Photo by Sue Frause.