It is always a treat for me when we have illustrated recipes on the column, such as these by Emily Isabella bringing to life what authors Marnie Hanel, Andrea Slonecker and Jen Stevenson refer to as the “king of canapés,” also known as the deviled egg. Marnie, Andrea and Jen lead the Portland Picnic Society and today’s recipe for the deviled egg with twelve variations and homemade mayonnaise comes from the Society’s first book, The Picnic: Recipes and Inspiration from Basket to Blanket. It is a lovely, hand-illustrated cookbook which covers the ABCs of picnicking. It’s full of useful tips, such as those for transporting deviled eggs: Pack a container of already prepared egg whites and a resealable plastic bag of filling in a cooler. Once you arrive at the park, snip the corner of the bag and pipe away! —Kristina
About Marnie, Andrea and Jen: Marnie Hanel writes for The New York Times Magazine,W Magazine, Departures, and Marie Claire. Andrea Slonecker is a cookbook writer, food stylist, the recipe editor of Kinfolk, and the author of Pretzel Making at Home and Eggs on Top. Jen Stevenson runs the Portland food blog Under the Table with Jen and is the author of Portland’s 100 Best Places to Stuff Your Faces. Together, Hanel, Slonecker and Stevenson lead the Portland Picnic Society, a group that was founded to celebrate the art of picnicking.