Want to be the coolest person your friends know? Of course you do, that is why you have a boat. So plan an excursion to a cool spot on the water, drop anchor, and serve up some good eats. Simple foods, prepped at home, are the way to go.

If you really want to class it up, bring a chopping block and set it atop the pop-up table as a charcuterie board. A few fresh meats like prosciutto and salami, some olives, cubed cheese and pickles, packed in a cooler and spread on top, will be a crowd pleaser. Bring toothpicks for easy serving.

An accommodating area for socializing and cruising is key for a great picnic. Sailfish boats offer a removable table, ample storage, and the deepest bows and cockpits in their class. They easily and comfortably fit many hungry passengers. (For more details on center vs. dual consoles, read this article in our blog.)

For finger foods, here are a few, easy ideas:

  • Turkey roll-ups (with cream cheese and a stalk of asparagus)
  • Mini quiches (Trader Joe’s has great frozen ones)
  • Vegetable skewers and dip
  • And a Sailfish owner favorite…Deviled Eggs

This Deviled Eggs recipe was submitted by John Cox, a 320CC owner in San Diego, CA. He likes to prep the dish the evening before an excursion, and keep them on ice in a YETI cooler for transport to his dock at Shelter Island:

CLASSIC DEVILED EGGS

INGREDIENTS (quantities to taste)

large eggs

mayonnaise

sweet pickle relish

mustard

salt

fresh black pepper

garnish: paprika

Bring eggs to a boil; cover, remove from heat, and let stand 15 minutes. Drain water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.

Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks.

Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika.

Now let’s chow down!