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