Easter just wakes us up doesn’t it? The weather is starting to get warmer, colors get brighter and we start thinking about barbecues and picnics.
As a child, my Easters were largely spent at my grandparents’ house in Wall, Texas. It wasn’t Easter without my Grandma’s strawberry cake and deviled eggs, served on her crystal egg platter.
In the spirit of good memories, I decided to pair our Lightning Grenache Rose’ with a tray of deviled eggs for our Easter celebration this year. The Rose’ has the earth and spice of Grenache, but perfectly ripe strawberry is the main attraction from start to finish.
And the deviled eggs – seen at almost every type of Texas gathering – are just timeless.
6 large hard-cooked eggs, peeled and cut in half lengthwise
2 tablespoons yellow mustard
2 tablespoons mayonnaise
1/4 teaspoon Worcestershire sauce
1 clove garlic, finely minced
1 tablespoon grated white onion
1/4 teaspoon cayenne
Scoop the yolks out from the eggs into a bowl and mash until smooth. Stir in the mustard, mayonnaise, Worcestershire sauce, garlic, onion, and cayenne. Adjust seasonings and add salt to taste.
Scoop or pipe mixture into halved eggs and sprinkle with paprika and/or cayenne, if you like.
On Grandma’s platter. (If you don’t have one, you can find similar ones here.)