Devilled eggs
An early Easter is a mixed blessing. Good to have Lent over and done with, but it is a bit of a false dawn. When Easter is in April, there is a chance of a few early fruits and vegetables, but March is basically winter. Tradition was that you did not eat eggs in Lent, thus causing an abundance by the time Easter arrived. I like symbols and I like tradition, for all my irreverence. So let’s kick off with eggs: a sip of Champagne and an egg is as good a way as any to beat the winter blues. You can play around, making half with Tabasco and chilli and half without.
Wine to serve with the devilled eggs: Champagne or English sparkling wine would be the perfect way to kick-start this Easter celebration, but a Crémant de Bourgogne, made by the same traditional méthode champenoise and using the same grape varieties, would be equally festive and easier on the budget.
Next, why not try more great recipes from the House & Garden recipe archive?
Ingredients
Serves 6
Ingredients
Method
Step 1
Drop the eggs carefully into a pan of boiling water and cook for 8 minutes. Drain and refresh in plenty of cold water before peeling.
Step 2
Cut the hard-boiled eggs in half lengthwise and scoop out the yolks. Mash these to a smooth paste with the mayonnaise, anchovy paste and a few drops of Tabasco to taste. Put this mixture into a piping bag with a star nozzle and fill the cavities in the eggs.
Step 3
Sprinkle the tops with a few chopped chives and chilli flakes before serving.
