can anyone ever have too many devilled eggs? i think they are probably one of the greatest inventions in the world of two-bite appetizers. they are special enough for a party but easy enough to make for a weekend brunch or nibbly before dinner. they are tasty, and downright adorable, if you ask me.
something i really enjoy with brunch is an ice-cold caesar cocktail, so i thought, what the heck, let’s do a mash-up of devilled eggs and a spicy, savoury caesar.
i was surprised to find that a caesar seems to be virtually unknown outside of canada. tomato-clam juice is swished with vodka, worcestershire, and hot sauce, and shaken into a celery-salt rimmed glass and garnished with a whole celery stalk and lime. the flavours are so fresh and clean, that one can now find caesars garnished with everything from pickles to strips of bacon and skewers of jumbo shrimp. the same goes for the creamy foil of a devilled egg: it pairs perfectly with the flavours of a caesar.
cutting the eggs in half widthwise gives you perfectly round little cups to rim with celery salt and hold the tabasco-laced filling topped with celery leaves.
spicy caesar devilled eggs
8 large eggs
1 tsp. tabasco sauce (or to taste)
a few drops of worcestershire sauce
3 tbsp. good, thick mayonnaise
freshly ground pepper
2 tbsp. celery salt
juice of 1 lemon
leaves from 1 stalk celery, finely chopped
8 grape tomatoes, halved widthwise
bring a medium pot of water to the boil. using a spoon, carefully lower the eggs into the water. bring the water back up to a full boil. cover, remove from heat, and allow to stand until cooled to room temperature.
peel eggs, and with a sharp knife, cut a small sliver off both ends of each eggs. slice each in half widthwise, and pop the yolks out into a bowl. arrange the empty egg whites on a plate and chill. mash the yolks with the mayonnaise and tabasco until smooth, season with the pepper, and chill.
place the celery salt on a small saucer, and the lemon juice in a small bowl or ramekin. dip the cut side of each egg white into the lemon juice, shaking off excess, and then dip into the celery salt to lightly coat. load the chilled yolk mixture into a piping bag fitted with a star tip and pipe into the egg white holes. top each egg with a grape tomato half, skin side down, and sprinkle with the celery leaves. chill completely. makes 16.