Classic Deviled Eggs

Classic Deviled Eggs


Twentieth century foodie, gourmand and all around good cook, James Beard declared that “picnicking is one of the supreme pleasures of outdoor life." Indeed. No other dining experience seems quite so decadent. The fresh air, the natural setting, the creative food choices, the deliciously idle intentions. Picnics have a wonderful way of engaging all of our senses in such a fantastic way. It’s almost overwhelming.

Here are the recipes I would like to share with you for a Great American Picnic.

Deviled Eggs

(from James Beard’s Menus for Entertaining Cookbook, 1965)


  • 8 hard boiled eggs, shells removed
  • 1 small tin boneless skinless sardines
  • 1 small onion, finely chopped
  • 1/4 cup parsley, finely chopped
  • Mayonnaise


  1. Cut the hard-boiled eggs in half and remove the yolks to a small bowl.
  2. Mash yolks with sardines, onion and parsley.
  3. Blend with mayonnaise until you reach ideal consistency then fill each egg half.
  4. Chill in fridge until ready to pack into your picnic basket.
  5. These can be made up to 24 hours in advance.

* If you don’t have a portable egg carrier, disposable muffin tins make a great alternative.

Get All of The Recipes for the Vintage Picnic

Katherine Stolz Barber

Katherine is the chief storyteller and curator of the culinary history blog and shop In The Vintage Kitchen. When she’s not busy digging through research archives or whipping up old recipes, you can find her scouting for vintage treasures and inspiring stories around the country with her husband, Bradley, and their insatiably hungry pup, Indie.

In the Vintage Kitchen.

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