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When planning your next outdoor feast, consider these versions of familiar favorites:
The Best Deviled Eggs in the USA
South of the Mason-Dixon line, it isn't a picnic if there aren't deviled eggs. This recipe, from Rick Ellis, took first prize in the Deviled Egg contest that was sponsored by Southern Foodways, a national group of food experts and food enthusiasts.
You Will Need
1 dozen medium eggs
1/4 cup mayonnaise
1/4 cup Dijon mustard
4 tablespoons butter, at room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon cayenne pepper
Salt and freshly ground white pepper
Paprika
What to Do
1. Place eggs in a large pan and cover with cold water. Bring to a boil, cover, turn off the heat, and let sit 15 minutes. Drain the eggs and run them under cold water until completely cool.
2. Peel eggs and cut in half lengthwise. Remove the yolks, rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard, and butter; mix until smooth. Stir in the lemon juice and cayenne. Season to taste with the salt and pepper; be a little bold here as the flavors dull slightly when the eggs are chilled.
3. Place mixture in a pastry bag -- a Ziploc bag with a corner snipped off works too. Fill the egg whites, sprinkle with paprika, and chill until ready to serve.
Yield: 24 eggs
Traditional Coleslaw
Far from the mayonnaise-heavy mixtures found today, the coleslaw that early Dutch settlers introduced to the New World was a simple, light dish. This recipe is adapted from The American History Cookbook by Mark H. Zanger.
You Will Need
1 small green cabbage
1 stick unsalted butter, or 1/2 cup extra-virgin olive oil
3 tablespoons cider vinegar
Salt and pepper, to taste
What to Do
1. Use a sharp knife to cut the cabbage in half and remove the core. Then cut the cabbage into very thin shreds and place in a large bowl.
2. Place the butter in a small saucepan over medium heat. Combine the vinegar with 1 tablespoon water and add this to the butter. Cook until melted and then pour over the cabbage, tossing to coat the vegetable and adding salt and pepper to taste.
Serves 6
Midwest Potato Salad
This is my grandmother's recipe from Nebraska, and it's still tough to beat.
You Will Need
5 potatoes, peeled, simmered until tender, and cut into small cubes
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon good mustard
1/4 cup olive oil
1 tablespoon heavy cream or sour cream
3 shallots, sliced thin
3 tablespoons chopped parsley
What to Do
1. While the potatoes are still warm, combine the mayonnaise, lemon juice, garlic, salt, pepper, and mustard in a large bowl. Slowly whisk in the olive oil. When combined, add the cream.
2. Pour this mixture over the potatoes and toss gently to combine. Add additional salt and pepper to taste. Add the cream, shallots, and parsley just before serving.
Serves 5
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