This deviled eggs recipe adds the acidity and brightness of sparkling white wine to the rich, creamy decadence of eggs. Effortlessly sophisticated, this elegant pairing is perfect for chic spring brunches, Ostara festivities, or as after-ritual snack for spring moons!
Champagne Deviled Eggs: Magic and Lore
Like most wonderful things in life, the French monk who invented champagne came upon his discovery by accident.
According to legend, a cold weather snap led to an error in the fermentation process, creating the dizzying bubbles of this magic libation.
When he tasted his creation for the first time, he is said to have exclaimed “Come quickly! I am drinking the stars!”
Of course, the true inventor of sparkling wine still remains a topic of debate among wine history experts.
But the mystery and magic of this fizzy, intoxicating beverage endured over 3 centuries.
In magic and witchcraft, champagne finds a fitting place on the altar for spring rites and faerie magic. Evoking the stars, the cosmos, unseen spirits, freshness and wishing magic, it compliments many of the themes we associate with Ostara and the spring moons.
This energy multiplies exponentially when combined with the ultimate neopagan spring symbol: eggs.
(Speaking of which, if you end up with some leftover eggs, here are some fun ways to use eggs in witchcraft).
These little barnyard gems pack a magical punch. Used in wishing magic and prosperity spells, eggs symbolize potential, fertility and a bright future.
Okay! Lets get started!
(Important note: Unlike many dishes that call for alcohol, the alcohol in these stuffed eggs does not “cook off.” Bear this in mind for people who want to abstain from alcohol completely).
-6 large eggs
-1 tablespoon dry champagne or sparkling wine
-2 tablespoons mayo or Greek yogurt
-1 teaspoon high quality mustard
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon garlic powder
-1 tablespoon dry or fresh chopped chives
Boil the eggs. Here is my favorite method:
Place raw eggs in a medium sized pot. Fill the pot with cold to room-temperature water from the tap. Place it on the stove and bring the water to boil. Boil for 1 minute. Remove the pot from the heat, cover it with a tight-fitting lid, and let it sit for exactly 10 minutes.
Voila! Perfect hard-boiled eggs.
Cool and peel eggs.
To get a smooth peel, crack the eggs gently on the counter or a bowl. Then, run the eggs under water from the faucet while gently removing the shell from the skin layer underneath the shell.
Scoop yolk out. Some people like to use spoons or scoops. But I find that clean fingers perform this task best.
Mix the yolks with champagne, mayo, mustard, salt, pepper and garlic powder.
Blend until smooth and creamy.
Use a spoon or piping bag to fill hard egg whites with the yolk blend.
Sprinkle with dry or fresh chives. Serve immediately.
A Few Tips
-Brown eggs and eggs that are at least a week old tend to peel better than new, white eggs.
-Avoid sweet sparkling wines. Opt for a dry champagne or sparkling white wine.
These hoes-oeuvres stand on their own for small, intimate meetings with friends or to bring as potluck dish.
But if you plan to include them in a spring bunch, Ostara luncheon, or family get together, champagne deviled eggs pair well with:
-brioche french toast