Spice up Easter dinner with deviled eggs and wine

The deviled egg is a classic hors d’oeuvre for Canadian Easter dinner. A plethora of deviled egg recipes can be paired with delicious harmonizing wines.

The history of the stuffed egg appears in Andalusia, which is part of Spain. Apparently, a 13thcentury cookbook contained recipes with directions in how to pound boiled yolks with cilantro, onion juice, pepper and coriander, and then beat the mixture with murri sauce (made from fermented barley or fish).

The mixture was then seasoned with oil and salt. After stuffing the mixture into hollowed egg whites, the halves were fastened together with a small stick and peppered.

The culinary term “devil” first appeared in 1786 in Great Britain, in reference to dishes with hot ingredients or those that were highly seasoned, broiled or fried.

Today we enjoy deviled eggs year round at parties, celebrations, weddings and showers.

Technically, eggs and wine are considered an unappealing partnership. White wines with too much personality can easily dominate the delicate taste and nature of eggs. Eggs demand simple, crisp, delicate whites as partners. There also exists an unappealing clash between this soft texture and gentle flavour of eggs against the forward character and robust tannins in red wines.

But the process of deviling with a combination of potent flavours can make the partnership of eggs and wine come alive and harmonize. In fact sparkling wine is the ideal match for this hors d’oeuvre, especially for an Easter celebration with family and friends.

I’m a big fan of Segura Viudas Brut Reserva Cava Sparkling Cava, (CSPC 216960), $15.45. This gem offers lots of flavor and quality for its under $20 price. On the nose you’ll find aromas of toast and yeast.

The palate sings with medium body, crisp apple fruit and more bread-like character. The finish is decent and rich.

Mexican deviled eggs combine 3 hard boiled eggs, sliced in half, yolks removed and mixed 1 large soft and mashed avocado; 2 teaspoons of fresh lime juice; 1 teaspoon of fresh, chopped cilantro; 1 garlic clove minced; seasoned with salt and pepper. Garnish the deviled eggs with paprika.

The fattiness of avocado makes this dish heavy enough to complement this sparkling wine. The lime’s tanginess also nicely matches the wine’s acidity.

Other deviled egg combinations that complement this bubbly include:

Classic deviled eggs (6 eggs, ¼ cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon yellow mustard, pinch of salt and pepper, garnished with smoked paprika.)

Bacon and avocado

Pan-fried in breadcrumbs with a mayonnaise-based filling Bacon and cheddar

Truffled deviled eggs

Cream cheese with bacon Smoked salmon and cream cheese

Blue cheese and bacon Mayonnaise with Monterey Jack, Swiss and Velvetta cheeses garnished with chives.

Shari Darling's books and other publications are available at understandpublishing.com