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Spicy Deviled Eggs
Spicy Deviled Eggs
"When appetizers are a little salty, like these deviled eggs, they are especially good with a refreshing sparkling wine. The creaminess and fattiness of the yolk is great with bubbly. You can omit the hot sauce if you don’t want them spicy. But spicy food also goes well with champagne. If you’re looking for additional mix-ins, try fresh dill or shiso (Japanese mint). Here are our suggestions for the bubbly to pair it with: -Italian Prosecco -Cremant (French Sparkling) -Columbia Valley Sparkling (Washington State)"
Serves6
Preparation Time15 min
Cooking Time15 min
Ingredients
- 3 cups white wine
- 3 cups chives
- 1 cup scallions
- 6 large eggs
- 2 tablespoons hot sauce
- 1 cup mayonnaise
- 1 teaspoon cumin
- 1 cup scallions
- 1 teaspoon smoked paprika
Instructions
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Fill a large pot with cold water to cover the eggs
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Bring water to boil for 1 minute and let stand and cool for 10 minutes.
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Heat scallions, wine, and cumin to boiling. Reduce until syrupy.
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Once cool, remove eggs from shells and cut in half.
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Remove yolks and mix with wine mixture, hot sauce, and salt and pepper until well combined.
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Pipe the egg yolk mixture into each egg half.
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Sprinkle with scallions and paprika before serving.
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