Kathy Casey - DLish Deviled Eggs: A Collection of Recipes from Creative to Classic

DLISH
DEVILED
EGGS

DLISH
DEVILED
EGGS

A COLLECTION of RECIPES
from CREATIVE to CLASSIC

BY KATHY CASEY

photographs by KATHY CASEY FOOD STUDIOS
and DARREN EMMENS

DLish Deviled Eggs text copyright 2013 by Kathy Casey. Photography copyright 2013 by Kathy Casey Food Studios. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

Andrews McMeel Publishing, LLC
an Andrews McMeel Universal company
1130 Walnut Street, Kansas City, MO 64106.

www.andrewsmcmeel.com

www.kathycasey.com

ISBN: 978-1-4494-3159-4

Library of Congress Control Number: 2012947364

Edited by Jessica Duncan and Ann Manly
Food styling by Kathy Casey Food Studios
Designed by Alicia Nammacher and Kathy Casey Food Studios
Typesetting by Jessica Duncan

ATTENTION: SCHOOLS AND BUSINESSES
Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please e-mail the Andrews McMeel Publishing Special Sales Department:

The following are trademarks and registered trademarks used in the book. A.1. is a registered mark of Kraft Foods Global Brands LLC; Boursin is a registered mark of Societe Societ de la Fromagerie Boursin; Colmans is a registered mark of Unilever; Dish DLish is a registered mark of Dish DLish, Inc.; Embasa is a registered mark of Authentic Specialty Foods, Inc.; Franks RedHot and Frenchs are registered marks of Reckitt Benckiser LLC; Genuine Walla Walla Sweet Onions is a registered mark of Walla Walla Sweet Onion Marketing Comm.; Kathy Casey Food Studios is a registered mark and Liquid Kitchen is a trademark of Kathy Casey, Inc.; Kikkoman is a registered mark of Kikkoman Corporation; Knorr is a registered mark of Knorr-Nhrmittel Aktiengesellschaft; Lipton is a registered mark of Conopco, Inc., a subsidiary of Unilever; Litl Smokies is a registered mark of Sara Lee Foods, LLC ; Mae Ploy is a registered mark of Thep Padung Porn Coconut Co. Ltd.; Microplane is a registered mark of Grace Manufacturing Inc.; Parmigiano-Reggiano is a service mark of Consorzio del Formaggio Parmigiano; Peppadew is a trademark of Piquant Brands International Ltd.; Tabasco is a registered mark of McIlhenny Co.; Texas 1015 is a registered mark of the South Texas Onion Comm.; Vidalia is a registered mark of Georgia Dept. of Agriculture.

I WOULD LIKE TO DEDICATE THIS BOOK TO ALL COOKS WHO GATHER FRIENDS AND FAMILY AROUND THEIR TABLES AND SURROUND THEM WITH good food.

DEVILED EGGS
PAST and PRESENT

EGG-CEPTIONAL IDEAS
FOR HOLIDAYS and SPECIAL EVENTS

THE HARD FACTS:
ALL about EGGS

HOW TO
HARD-COOKED EGGS

Planning Ahead
Premaking & Storing Fillings

In cooking its not just one thing that makes an outstanding dish or meal. In the same way, a cookbook cannot be created alone, but takes the teamwork and dedication of a great crew.

I would like to thank my editor, Jean Lucas at Andrews McMeel, for believing that deviled eggs deserve their own book.

A grand DLish thank you to Jessica Duncan, who worked hand in hand with me on this book from inception to print, and everything in between.

Hats off to my wonderful team at the Food Studios for their creative brainstorming on all things deviled eggs, and for being consummate taste testers: Heather Jones, Erwin C. Santiago, Jason Anderson, and Cameo McRoberts. To longtime associate Ann Manly for her keen editing eye, my admiration and appreciation. As always, thank you to John Casey, my willing partner in all my culinary adventures.

My deepest thanks to those who made the pages of this book come alive: ber-talented designer Alicia Nammacher, for bringing together the hard work and talents of everyone so beautifully and stylishly, and photographer Darren Emmens, for patiently coaching the Food Studios shots, and for his stunning photography work.

Last but not least, thank you to Chicky, our Food Studios mascot, for inspiring us to put the egg before the chicken and always making us smile... even when we had deviled eggs coming out of our ears.

Deviled eggs have long been Americas favorite appetizer; whether at a family reunion, holiday celebration, or cocktail party, they are usually the first thing to fly off the table.

I first started getting creative with deviled eggs by experimenting with sassy chipotle eggs that had a fresh tomato and cilantro toppingthey were a party hit! Next, it was on to Asian-inspired Thai curry eggs with a garnish of shrimp, cucumber, and fresh mint; then came cocktail hour with Bloody Maryinspired stuffed eggs. After that, the sky was the limit!

It was really fun coming up with the different recipes in this book; we brainstormed on appetizers, sandwiches, saladscould they be turned into a deviled egg? You bet! We also laid out ingredients that we thought were interesting and tasty, and incorporated them into new flavor concepts. Inspiration came from everywhere: travels, people, memories, new dishes, and old favorites.

This book has a recipe for everyone and every occasion. For a taste of tradition, whip up a batch of . With this many ways to dress up your next batch of stuffed eggs, theyll never go out of fashion.

Flip through the pages for everything you need to know about perfect hard-cooked eggs, flavorful fillings, and piping tips. Theres also a chapter with recipe suggestions for delightful party and holiday pairings so youre sure to be serving up the seasons most stylish deviled eggs. After all, showing up at a party with a batch of deviled eggs will always get you invited back. So get cracking and cook up some DLish Deviled Eggs. Kathy