Read by Michael Flamel

Summer in California meant more than just long days, golden sunsets, and backyard feasts—it meant picnic season. And no picnic was complete without a proper spread of cold fried chicken, three bean salad, fresh cucumber and tomato salad, and a cinnamon peach pie that disappeared before I could even get a second slice. But to kick off any good picnic, my dad—the professional chef and undisputed picnic expert—always insisted on starting with deviled eggs.

Now, Dad was a storyteller as much as he was a chef, and he loved to share the history of the dishes he made. Before we could even take a bite, we’d hear about how deviled eggs weren’t just some American backyard invention, but a dish with a pedigree stretching back to the Roman Empire.

“Did you know,” Dad would say, his chef’s knife gliding through another hard-boiled egg, “that the Romans used to stuff their boiled eggs with all kinds of flavorful sauces? Garlic, wine, honey—you name it. They were the first to figure out that eggs are basically tiny flavor bombs.”

He’d go on, explaining how the dish traveled across medieval Europe, how the word “deviled” came about in the 18th century to describe anything seasoned with a bold, spicy kick, and how the Americans took this classic and made it a staple of Southern hospitality.

“But,” he’d add with a chef’s level of seriousness, “if you’re taking these beauties on a picnic, you better do it the right way—no mayonnaise!”

Food safety was a hill my dad was prepared to die on. “Never,” he’d warn, “ever use mayo in something you’re packing for an outdoor feast where it’ll sit in the sun.” So, our deviled eggs were a little different from the creamy versions that often showed up at summer gatherings. Instead of mayonnaise, Dad used tangy Dijon mustard, a drizzle of olive oil, and a mix of garden-fresh herbs that made every bite sing.

Dad’s Picnic-Perfect Herbed Deviled Eggs

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A mayo-free, flavor-packed twist on a classic, these deviled eggs blend Dijon mustard, olive oil, smoked paprika, and fresh herbs for a creamy, herby bite that’s picnic-ready and always a hit.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Chill Time (Ice Bath): 5 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 12 deviled egg halves (serves 4–6) 1x
• Category: Appetizer

Ingredients

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• 6 large eggs, hard-boiled and peeled
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons extra virgin olive oil
• 1/2 teaspoon apple cider vinegar (or lemon juice for a brighter flavor)
• 1/2 teaspoon smoked paprika (plus extra for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a little devilish heat)
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon sweet pickle relish (optional, but adds a touch of tangy sweetness)

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Instructions

• Step 1: Perfectly Hard-Boil Your Eggs

1. Place the eggs in a saucepan and cover with cold water by at least an inch.
2. Bring the water to a boil, then cover, turn off the heat, and let sit for 10-12 minutes.
3. Drain and transfer eggs to an ice bath for at least 5 minutes to make peeling easier.

• Step 2: Prepare the Filling

1. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
2. Mash the yolks with a fork until crumbly. Add the Dijon mustard, olive oil, apple cider vinegar, smoked paprika, salt, black pepper, and cayenne (if using).
3. Stir until smooth, then fold in the fresh herbs and pickle relish (if using).

• Step 3: Fill & Garnish

1. Using a small spoon or a piping bag, fill each egg white half with the yolk mixture.
2. Lightly dust with extra smoked paprika for color and a little extra depth of flavor.
3. If you’re feeling fancy, garnish with an extra sprig of chives or a delicate basil leaf.

• Step 4: Pack for the Picnic

1. Pro tip from Dad: Place the deviled eggs in a single layer in a shallow container and cover them with plastic wrap before sealing with a lid. This prevents them from rolling around and getting messy in transit.
2. Keep them chilled in a cooler with ice packs, and always serve them within a couple of hours.

Pairing the Perfect Picnic Bites

These tangy, herby deviled eggs are the ideal way to kick off a Summer feast, perfectly complementing the other dishes in our picnic spread:

• Three Bean Salad – The bright, Mediterranean-inspired dressing and crisp garden beans balance the creamy richness of the deviled eggs.
• Cold Fried Chicken – The eggs’ fresh herbs and mustardy tang cut through the crispy, seasoned goodness of Dad’s legendary chicken.
• Cucumber & Tomato Salad – A refreshing, hydrating side that enhances the herbal notes in the eggs.
• Cinnamon Peach Pie – Because what’s a Summer picnic without a sweet, spiced, golden slice of fruit-filled perfection?

And for beverages? You can’t go wrong with:

• Lemon & Mint Sweet Tea – Bright and citrusy, with just enough herbal refreshment.
• Chilled Sauvignon Blanc or Rosé – If you’re looking for an adult pairing, both wines highlight the mustardy, smoky notes in the eggs while staying light and crisp.

A Picnic Tradition Worth Keeping

Dad’s deviled eggs weren’t just a Summer appetizer; they were a tradition, a tiny bite of history wrapped up in a whole lot of love and a sprinkle of paprika. They kicked off every picnic with a burst of flavor and a story—because in our family, food was never just food. It was an experience, a lesson, and sometimes, a Roman history lecture disguised as a snack.

So, this Summer, as you lay out your own picnic spread, take a page from Dad’s book: choose fresh ingredients, skip the mayo, and start your meal with something that makes people smile.

Because a great picnic isn’t just about the food—it’s about the memories you create around it.

Now, tell me—what’s your favorite way to devil an egg? ❖