D'Lish Deviled Eggs: A Collection of Recipes from Creative to Classic
Deviled eggs are always a party favorite and the first thing to fly off the table. D’Lish Deviled Eggs cookbook both pays homage to the classic deviled egg and dishes up creative, modern takes on tradition. With recipe suggestions for tasty parties and seasonal and holiday pairings, D’Lish Deviled Eggs is the ultimate kitchen companion for dishing up America’s favorite appetizer. Grandma’s Old-Fashioned Deviled Eggs are sure to bring back fond memories of family gatherings, while inspired offerings like “California Roll” Deviled Eggs and Two-Bite “Carbonara” Deviled Duck Eggs add a delicious start to any dinner party. Kicky Devilish Green Eggs & Ham or Dirty Martini Deviled Eggs make perfect cocktail cohorts. And this isn’t just a recipe book; its pages are packed full with everything from the history of deviled eggs to how to make superb hard-cooked eggs every time and to fill and garnish picture-perfect stuffed eggs. A classy little guide to a classy little dish, D’Lish Deviled Eggs will open up a whole new world of ways to jazz up these one-bite wonders!
About the cookbook author:
Kathy Casey is a celebrated chef, entertaining expert, pioneer in the bar-chef movement, and savvy spotter of what’s hot on the culinary and cocktail scene. She is a frequent TV and radio guest and host of Kathy Casey’s Liquid Kitchen. The author of ten cookbooks, including the James Beard-nominated Kathy Casey’s Northwest Table, Casey also blogs at Dishing with Kathy Casey and for Amazon’s Al Dente. Kathy owns Kathy Casey Food Studios – Liquid Kitchen (an international food, beverage, and development agency specializing in all things delicious) and Dish D’Lish® Cafes and specialty products.
Who doesn’t love deviled eggs? Well … in talking with friends, family, and others about this cookbook, I discovered the answer: quite a few people. Apparently, deviled eggs elicit a strong response. People either love ’em or hate ’em. I am definitely in the first camp. I never even knew the other camp existed. Case in point: when I was growing up, every household had a deviled egg dish. How else would you be able to carry the necessities to the cookout or the picnic or the brunch or the potluck dinner?
But I also never knew there were other ways to make deviled eggs. You mashed up the egg yolks with a little mayo, powdered mustard, salt/pepper, and were good to go. Sure, some people sprinkled paprika on top, and some got a little more creative with an olive slice on top. But that was about it. Then I read Kathy Casey’s D’Lish Deviled Eggs. Yolks mixed with salsa or A1 sauce or Thai curry paste or onion soup mix or buffalo wing hot sauce. Stuffed eggs topped with tortilla chips or radishes or truffles or grilled corn or lobster. Plus, Casey offers cooking tips (one hint: fresh is not necessarily better for boiled eggs) and party menus: Steak & Deviled Eggs for Father’s Day; Retro Shrimp Cocktail for a “Mad Men” Theme party; BLT Deviled Eggs for a summer picnic; Dirty Martini Deviled Eggs for Girls Night — just to name a few.
For those of you are already with me in “love deviled eggs” camp, get this cookbook. As for those of you who “hate ’em”? This cookbook just might convince you to reconsider which side you’re on.