Grandma’s devilled eggs
Everyone’s familiar with devilled eggs—bites of creamy deliciousness that get snatched from the table almost as soon as they’re served! But our version has a chic and festive twist to it that you and your guests will adore. You could even go one step further and plate up a variety of flavours: lobster, crab, or Matane shrimp. Feeling even more decadent? Top your devilled eggs with bacon and blue cheese. Really want to be the host(ess) with the most(est)? Crumble some BBQ chips or finely diced fried pickles for an out-of-this-world garnish!
For a perfect hard boil, place the eggs in a pot, cover them with cold water, and cook over medium heat. Once the water boils, turn off the heat, cover and let sit for 15 minutes. Finally, cool the eggs under cold water before peeling them.
Did you know?
Fresh eggs are harder to peel. Your best bet is to use eggs whose expiry date is nearing…
it’ll make your job so much easier!
What to drink with these devilled eggs?
To get the ball rolling, what could possibly be better than bubbly? Opt for a Spanish sparkling wine with fine bubbles and a thirst-quenching profile. Our rich and creamy devilled eggs pair perfectly with a Cava whose mouthfeel is ample. You could also go with a lively dry white, which is excellent for cutting through the salmon’s fattiness. And rosé is always a sure bet; it’s great year-round and perfect as an aperitif. In this case, choose a delicate rosé with notes of red berries to really make your devilled eggs shine.
Photos: Ariel Tarr