Deviled eggs: Modern ideas for an old-fashioned favorite

  • By Sue Ade
  • Tuesday, September 9, 2014 4:46pm
  • LifeFood

Like you, I’ve made deviled eggs countless times, but never quite like the ones that fill the pages of celebrated chef and cookbook author Kathy Casey’s “D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic.” My mother, and perhaps yours, made deviled eggs with little more than mayonnaise, dry mustard and a little salt and pepper. As I recall, they were frequently garnished with the prerequisite sprinkling of paprika – and they always disappeared fast. Deviled eggs, along with celery, olives and radishes showed up on every party table in those days, with deviled eggs being the frequent take-along for picnics, family reunions and other celebratory occasions. I pretty much followed suite when I made deviled eggs, and although I concocted modifications for the standby recipe from time to time, my versions couldn’t come close to being as creative as the ones dreamed up in Casey’s “D’Lish Deviled Eggs.” Offerings like “French Toast Deviled Eggs” and “Smoked Salmon with Sour Cream & Chives” demonstrate just how inspired the book’s recipes are, as are other innovative creations, such as “Emerald Asparagus & Sweet Onion Deviled Eggs,” “Goat Cheese & Peppadew Deviled Eggs” and “Dirty Martini Deviled Eggs,” to name but a few. Should you not have inherited an heirloom deviled eggs recipe from your mother, or grandmother, Casey gives us one of those, too, and you’ll find her Mimi’s recipe for “Old-Fashioned Deviled Eggs” presented here. Besides the book’s invaluable tips on cooking, filling and decorating hard-cooked eggs, you’ll also enjoy reading about “Deviled Egg Dishware.” I found I owned at least two of the pieces of the dishware mentioned, and I’m thinking that maybe you do, as well. To read more about “D’Lish Deviled Eggs” (including how to purchase information), or Kathy Casey, owner of Kathy Casey Food Studios® – Liquid Kitchen® and Dish D’Lish, visit the author’s website at www.kathycasey.com.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

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