Churchill's White Port & Devilled Eggs

An excellent aperitif alternative – Churchill’s White Port and classic devilled eggs.

8 Servings



4 large eggs

4 tbsp mayonnaise

1 tsp Dijon mustard

1/2 tsp white wine vinegar

salt to taste

micro greens to garnish


  • Bring the eggs to a boil, cover them with a lid and turn the heat off, let them sit covered for 15 minutes. Drain the water and pour cold water over the eggs, leave them until cooled.
  • Peel the eggs, cut them in half lengthwise and remove the yolks to a small bowl. Turn the yolks into a paste using the back of a spoon, then add the mayonnaise, Dijon mustard, and white wine vinegar, taste and add salt if needed. The yolk mixture should be light, creamy and pipable in texture. If yours is too heavy, add a touch more mayonnaise.
  • Fill the egg whites with the egg yolk mixture using a teaspoon or pipe with a pastry bag/ziplock bag, then top with a pinch of micro greens.



Recipe inspired by Vikalinka.

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