An early Easter is a mixed blessing. Good to have Lent over and done with, but it is a bit of a false dawn. When Easter is in April, there is a chance of a few early fruits and vegetables, but March is basically winter. Tradition was that you did not eat eggs in Lent, thus causing an abundance by the time Easter arrived. I like symbols and I like tradition, for all my irreverence. So let’s kick off with eggs: a sip of Champagne and an egg is as good a way as any to beat the winter blues. You can play around, making half with Tabasco and chilli and half without.
Wine to serve with the devilled eggs: Champagne or English sparkling wine would be the perfect way to kick-start this Easter celebration, but a Crémant de Bourgogne, made by the same traditional méthode champenoise and using the same grape varieties, would be equally festive and easier on the budget.
Next, why not try more great recipes from the House & Garden recipe archive?
