Devil in the Details: Whether you’re hosting a holiday party or invited to one, you can probably use some new apps. As in appetizers. Easy-peasy finger foods, no plate required. Portable for potlucks and pleasing with wine. Make-aheadable. Customizable (because everybody doesn’t like something). Craveable.
This trio of deviled eggs checks all those boxes and then some. You can cook the eggs a day ahead—use the recipe’s easy-peel method—and stuff them hours ahead. From classy (smoked trout) to sassy (harissa), the fillings take deviled eggs in tantalizing new directions. Arrange them on a favorite plate or platter and put some California sparkling wine on ice.
If you want your beverage pour to be head-turning as well, offer a sparkling wine cocktail. May we suggest a Raspberry Port Sparkler from the new e-book, California Wine Cocktails? With its fizz and festive cranberry color, it’s a party in a glass.
Wine is the gift that always fits. You don’t have to fret about the proper size or wonder whether your brother already has one. Nobody ever has too much California wine. But this year, you can show friends, family, and clients that you’ve given their holiday gifts extra thought by choosing Certified California Sustainable wines. Certified-sustainable wines come from wineries with a demonstrated commitment to a core set of values, including employee well-being, environmental stewardship and community involvement. You can find a list of Certified California Sustainable wineries here to help you use your purchasing power wisely.
Deviled eggs and sparkling wine are a meant-to-be marriage, a perfect partnership that can’t be surpassed. But you can riff on that theme with a sparkling wine cocktail, as refreshing as bubbles alone but a fun change-up. At your next gathering, fill flutes with a garnet-colored Raspberry Port Sparkler and rake in the compliments. For this recipe and more, request your copy of California Wine Cocktails and let the good times begin.
Deviled eggs disappear fast at holiday parties, especially when they’re dressed up with smoked trout or caviar or made extra devilish with harissa. If you have ever struggled to peel hard-cooked eggs, you need to master this method. It produces easy-peeling eggs every time. Be sure the eggs are at room temperature before boiling or they may crack when added to the water.
With smoked trout:
With harissa:
With caviar:
Makes 36 deviled egg halves, 1 dozen of each type
Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water. Working in 3 batches of 6 eggs each, use a large spoon to lower the eggs one at a time into the boiling water, reducing the heat to keep the water from jostling the eggs against the pan and cracking them. The water must boil but not too vigorously. Simmer for 10 minutes exactly, then use a large slotted spoon to transfer the eggs to the ice water. Remove when cool and peel. Cut in half lengthwise and scoop the yolks into a bowl.
Add the mayonnaise and mustard to the yolks and mix vigorously with a fork or spoon until creamy and completely smooth, adding a touch more mayonnaise if necessary. Resist the temptation to use a food processor or mixer, which could cause the filling to break; the filling will become smooth if you work it persistently. Season to taste with salt and pepper.
Divide the mixture evenly among 3 bowls. You should have about 2/3 cup (150 ml) per bowl.
For the smoked trout deviled eggs: Stir in the horseradish, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small piece of smoked trout and garnish with a wisp of dill.
For the harissa deviled eggs: Stir in the harissa paste, adding more if desired. Fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Garnish each egg half with a small cilantro leaf and a sprinkle of chili or paprika.
For the caviar deviled eggs: Stir in the chives, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small spoonful of caviar, dividing it evenly.
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