Cook and Drink

Deviled (or stuffed) eggs are a traditional appetizer or hors-d’œuvre, easy, tasty and always welcome. Simply cook the eggs, halve them, scoop out the yolk and mix with butter, cream or mayonnaise and add for instance mustard, or curry powder, or pickles or, well, actually, most combinations work.

The idea of deviled or stuffed egg goes back many years. See for instance this recipe from Carolus Battus (published in 1593). Or try this recipe for uova ripiene from Pellegrino Artusi (1891): boil, peel and halve the eggs. Use one anchovy per two eggs. Use a fork to combine anchovy, egg yolk, a little parsley, very little onion and butter to make a smooth paste. Stuff the eggs with the paste and cover with mayonnaise.

Artusi also described a second recipe: stuff the eggs with a mixture of egg yolk, bread (soaked in milk) and mushrooms (soaked in lukewarm water). Stuff the eggs. Arrange the eggs in an oven dish, cover with potato puree and serve warm. We could imagine topping with grated cheese and turn it into Deviled Eggs Au Gratin.

We combine the eggs with mayonnaise, mustard, chervil and crayfish. Chervil is a delicate herb. It brings a hint of liquorice or anise to food, for instance to omelettes, salads or in this case the egg mixture and the cray fish. Decorating with chervil is not only nice; it also makes the chervil more present.

Drink Pairing

Deviled eggs are flexible when it comes to drink pairing. Simply enjoy with your favourite drink!

What You Need

• 6 Organic Eggs
• Dijon Mustard
• Mayonnaise
• Chervil
• Cray Fish
• Black Pepper

What You Do

Boil the eggs, peel and halve. Scoop out the egg yolk, finely chop the chervil, add a teaspoon or two of mustard (after all, they are called deviled egg), two or three teaspoons of mayonnaise, some black pepper and a generous amount of chervil. Mix with a fork. Taste and adjust. Stuff the eggs and decorate with grayfish and chervil. Keeps well in the refrigerator for a few hours if covered with cling foil. Just before serving, decorate the eggs with chervil.