Deviled Eggs & Picnic Wine

Do You Even Picnic?
farrah skeiky, dc photographer (w/ an amazing newsletter)
My ideal picnic food is something self-contained. Think an empanada, or some kind of dumpling. If it's potluck style, I love making summer rolls and filling them with lots of herbs, red cabbage, and maybe even some mango. I like these with a rich peanut sauce, so I'd pair them with something bright and zingy that makes you involuntarily smile.
Vitalii’s DOMESTIQUE pairing: Ginglinger Gewurztraminer 2019 

Adam Bernbach, beloved cocktail guru and creator of Midnight Pasta)
I’d say generally my favorite picnic food is the classic jambon-buerre sandwich. It’s rates pretty high as both delicious + portable. I’ve also had  grilled peaches with balsamic a few times as a picnic food; those were pretty fantastic 
Saman’s DOMESTIQUE pairing: Haarmeyer Wine Cellars St. Rey Chenin Blanc SVR 2019

Maurice Cherry, somm and amazing home cook 
My ideal picnic food are always and forever deviled eggs. 
Kayla's DOMESTIQUE pairing: Cantina Giardino Bianco Fra 2019


Maurice's Deviled Egg Recipe 
Makes 24 deviled eggs

  • 12 large eggs (preferably farm raised or purchased from a farmer's market)
  • 2 tablespoons mayonnaise, preferably Duke's
  • 1 1/2 tablespoons crème fraiche
  • 1/2 tablespoon yellow mustard
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon lemon juice
  • As many dashes of hot sauce as you'd like (Crystal's is what I use)


Set a pot over high heat and fill with enough water to cover the eggs (approximately 6 cups). Bring to a rolling boil and gently lower the eggs into the water. Cook for 7 minutes 

Tip: Add a tablespoon of vinegar, and a good pinch of salt to the boiling water.  Don't ask me why adding these things helps with peeling eggs after they've been boiled...they just do! 

Carefully drain the eggs using a colander then submerge the eggs in a bowl of iced water.  After about 15 minutes, your eggs are ready to peel.  The easiest technique is to peel eggs under running cold water, keeping a small bowl handy to discard the shells. Your hands will get cold - so I recommend keeping a warm towel nearby.  

Handy trick: Once you get a solid amount of shell peeled away, using a small spoon to guide around the remaining shell usually gets the job done quicker.
Once peeled, cut the eggs lengthwise in half.  Remove the yolks, and put them in a bowl.  Place the whites in a bowl, and toss gently with a small amount of olive oil and Old Bay. To the yolks, add the Duke's, mustards, crème fraiche, celery salt, and lemon juice, and hot sauce.  Mash with a fork to combine until very smooth - you really want to work the lumps out, but if you don't get them all out, the world will not end.  Place this mixture in either a pastry piping bag, or a large Ziploc with one corner cut off.

Slice a tiny amount off of the whites so they rest flat on a plate.  Pipe the filling into the whites then garnish with a sprinkle of paprika and minced chives. You don't have to stop there!  You can top it with whatever you want (some of my favorites are pork rinds, jumbo lump crab, pulled pork, and poached shrimp)

Transporting: If you have extra filling (you should), pipe a small amount to rest each egg on.  Nudge the eggs into the extra filling in your desired container, and cover loosely with plastic wrap.  If driving - put the container on the floor of the back seat...or make your loved one carry them with the promise of the first deviled egg!