Red Wine Deviled Eggs

We have a bit of a thing for deviled eggs in this family. And by “we” I mean “Kendrick,” who apparently desires them with the fire of a thousand suns, because when they are made they are gone. Like, instantly.

And so, along with Rice Krispies treats (the man has simple tastes, what can I say?) deviled eggs are what I make him when I want to give him the edible equivalent of a hug.

And these? These are like the edible equivalent of…well, something that we don’t need to lay out explicitly, because come on, it’s not that kind of a site. They are SO rich, and SO good, and SO the kind of thing people are talking about when they say an hors d’oeuvre is a “conversation piece” (go on, serve these at a party; virtually everyone is going to give you a “oh my god what are you asking me to eat?!” look, and then they will eat them, and then they will be all eye rolls and “more please”).

They’re only the tiniest bit more labor-intensive than regular deviled eggs, but these deviled eggs are totally ready to take to the party. They even bring their own wine with them.

I know, you don’t know what I’m talking about. You’ll see.

deviled eggs

deviled egg red wine

Recipe after the jump.

Red Wine Deviled Eggs (makes 12)

What You Need

6 eggs

1 1/2 cups fruity red wine (I chose Ecco Domani Merlot)

1/2 cup mayonnaise

Squeeze of fresh lemon juice

Pinch of salt

Cucumber triangles for garnish

What You Do:

1. To make perfect boiled eggs, gently place eggs in a pot of cold water. Cover and bring to a boil, then remove from eat and leave pot covered for fifteen minutes. Remove eggs with a slotted spoon and let cool before peeling.

2. Place peeled eggs in a bowl of red wine for about fifteen minutes, turning them every so often if the wine doesn’t cover them completely (You can leave them in longer if you want an even more dramatic effect, but I wanted to eat deviled eggs more than I wanted to create drama, so fifteen minutes seemed fine to me.)

3. Gently cut the eggs in half using a sharp (not serrated) knife and remove the yolks to a separate bowl. Mash up the yolks with the mayonnaise, lemon juice and salt, then pour mixture into a Ziploc and cut off the corner to use it as a pipette. Pipe the yolk mixture into each egg, and top with a triangle of cucumber.

Ecco Domani is a partner of Ramshackle Glam.

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