Long week-end lounging & relaxed deviled eggs

You’re indulging in some serious long week-end lounging. Problematically though, you couldn’t be bothered with doing groceries yet. What does this pasha lifestyle (minus the servants) call for as collation or lunch?

You want something light, filling and easy to prepare. You also want and deserve to feel like you’re at the restaurant.

Devil some eggs, toss a salad and open up your favorite choice of Chardonnay.


For the deviled eggs:

  • 5 eggs
  • 2 tablespoons of Mayonnaise (I prefer Hellman’s light mayo, or I make my own)
  • 2 green onions, chopped
  • 1/2 teaspoon or a squirt of Dijon mustard
  • Salt, ground pepper and a bit of paprika for seasoning

Boil the eggs in water for about 10 minutes. Let cool or run under cold water and peel. Cut all the eggs in half and dispose on your favorite service plate (this is to prepare for the part where you feel like you’re at the restaurant).

Empty the cooked yolks into a separate bowl and add the green onions, mayo, dijon and mix with a fork until the consistency is nice and smooth. Add salt and pepper to taste and use a teaspoon and your finger to fill the empty egg halves with the yolk mix. Sprinkle with paprika.

For the salad, I like to prepare traditional French dressing with dijon, garlic, olive oil, lemon juice and a tad of white wine vinegar. I use arugula or tasty frisée and toss in diced avocado when I have some ripe ones on-hand.

If chardonnay isn’t your forte, the Aveleda Fonte Vinho verde is definitely one of my “go to” choices for white. This great Portuguese wine is light yet tasty, refreshing and slightly effervescent. It’s a crowd pleaser that won’t make a hole in your budget – sold for 11,30$ at most SAQs and 8,95$ at LCBOs.

To top off your hard work, put all that goodness in a nice tray, throw whatever munchies you have in cute bowls (chips, olives, crackers, whatever) and make sure to fetch some nice wine glasses from your cabinets.


Categories: Food


Aspiring food writer, serious traveler, media enthusiast and communications specialist from Montréal, Canada. www.facebook.com/LavoiealaBouche Follow me on twitter @aalavoie

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