Deviled eggs are currently something of a fad here in DC. Fancy restaurants are serving riffs on the classic recipe and charging approximately $7 for 3 deviled eggs (as in 1.5 eggs total or $2.30 for ½ an egg.) What happens to the other ½ an egg?? Why three? Do the chefs realize that when 2 people order the deviled eggs as an appetizer to share either one person only gets a measly half an egg or the third egg has to be awkwardly cut in half? Neither of these scenarios is ideal. It makes no sense and I’ve already spent too much time thinking about this new mystery of the universe. Sigh.
Anyway, I like to think that the Ferrance family was way ahead of this trend. We have had deviled eggs at every major holiday or get together that I’ve spent with them and the recipe is classic and delicious. Nothing is measured or calculated…it is simply tasted until the balance of spices is perfect. I knew I was officially a Ferrance when I was asked to make the deviled eggs at Thanksgiving dinner last year. I had a moment of panic that my deviled eggs would not be up to par but I solved the problem by making Nathan taste the filling 36 times until he said it was right. The recipe that follows is the classic Ferrance recipe with a few twists. We refuse to put any exact amounts because the tasting and adjusting is part of the process!
Are you picking up on the devil theme? This Chardonnay was tart, tangy and a little sweet…sweeter than your average Chardonnay. The bright flavor of the wine paired well with the bite of the horseradish and hint of spice in the deviled eggs. The fruit flavors (mostly green apple and pear) were a great contrast to the savory bites. Believe it or not we just happened to have this bottle in our wine rack! It proved to be the perfect match for the eggs.
The citrus and spice notes in this Belgian style wheat beer complimented the creamy and spicy flavors of the deviled eggs perfectly. The beer was light enough to wash down the eggs but hazy and yeasty enough to not be overpowered by the thick filling.
It took me halfway through photographing the beer and wine to notice that we had inadvertently selected ‘evil’ drinks to go with our deviled eggs. The Pure Evil wine was purchased a month ago on a whim before the deviled eggs were a twinkle in our eyes and the White Rascal beer happened to be the first Belgian White that I saw.
Eggs, 1-2 per person
Tabasco or Texas Pete
Salt and pepper
Hard boil the eggs. Fill up a saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. After the eggs are cooled, peel them. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mayonnaise, mustard, tabasco, cayenne pepper, horseradish, and a sprinkling of salt and pepper. If you want the yolk mixture to be super smooth and creamy you can use an immersion blender at this point to blend the filling. Spoon or pipe egg yolk mixture into the egg white halves. Sprinkle with paprika.