These French-Style Deviled Eggs come to us from the city of Nantes, France. They are very different from the classic American-style deviled egg recipe. The red wine vinegar is the most pronounced flavor in this recipe. I made the first batch using 1 teaspoon of red wine vinegar but for the second batch I cut the red wine vinegar in half and I liked it better that way.
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Ways to Make Deviled Eggs
We are all familiar with the traditional deviled egg recipe that features a rich-and-creamy filling but did you know there are many ways to spice up your deviled eggs. Try topping them with add-ins like crispy bacon, tender avocados, jalapenos, fried onions, or succulent lobster. You can also prepare the egg whites in different ways like pickled, grilled, and fried egg whites. These crowd-pleasing recipes are guaranteed to be a hit at picnics, parties, barbecues, and more.
How to Store Deviled Eggs
A store-bought egg (an egg that has been washed) will last about 45 days in the refrigerator or up to 21 days on the counter if you rub the eggshell in a thin coat of vaseline to prevent bacteria from penetrating the shell. Once an egg has been cooked it will last up to 4 days in the refrigerator. While you can freeze cooked eggs for up to a year, they taste best if used within three to six months.
History of the Deviled Egg
The roots of the modern-day deviled egg can be traced back to ancient Rome, where boiled eggs were served with spicy sauces as a first course. The mashing of yolks to create a stuffing for the eggs was first seen in the 13th century in Spain. By the 15th century, deviled eggs, closer to what we know them as, were commonly found across Europe.
The Metropolitan City of Nantes, France
Nantes, a city on the Loire River in the Upper Brittany region of western France, has a long history as a port and industrial center. It’s home to the restored, medieval Château des Ducs de Bretagne, where the Dukes of Brittany once lived. The castle is now a local history museum with multimedia exhibits, as well as a walkway atop its fortified ramparts.
A Brief History of Nantes, France
The first inhabitants of what is now Nantes settled during the Bronze Age, later than in the surrounding regions (which have Neolithic monuments absent from Nantes). Its first inhabitants were apparently attracted by small iron and tin deposits in the region’s subsoil. The area exported tin, mined in Abbaretz and Piriac, as far as Ireland.
After about 1,000 years of trading, the local industry appeared around 900 BC; remnants of smithies dated to the eighth and seventh centuries BC have been found in the city. Nantes may have been the major Gaulish settlement of Corbilo, on the Loire estuary, which was mentioned by the Greek historians Strabo and Polybius.
Like much of the region, Nantes was part of the Roman Empire during the early Middle Ages. Although many parts of Brittany experienced significant Breton immigration (loosening ties to Rome), Nantes remained allied with the empire until its collapse in the fifth century.
The French Revolution was disastrous for the local economy. The slave trade nearly disappeared because of the abolition of slavery and the independence of Saint-Domingue, and Napoleon’s Continental Blockade decimated trade with other European countries. Nantes never fully recovered its 18th-century wealth.
Tourism in Nantes, France
The city has several museums, including the newly refurbished natural history museum. Art lovers should head to the Musée des Beaux-Arts, whose works date from the 13th to the 19th century; it also has a contemporary art collection. Culture vultures are generally spoilt for choice as Nantes has a vibrant live music scene; it even has its own opera house. There is a full calendar of events including a carnival in April.
The Cuisine of Nantes, France
Unlike Lyon or Marseille, Nantes does it have a signature dish. Because it’s a seaport the traditional cuisine of Nantes is characterized by a great variety of fish dishes. Local chefs prepare wonderful dishes from zander, salmon, and pike.
The citys history as the biggest slaving port in France (more than 2,000 slave ships left Nantes for the Guinean coast, Haiti and the West Indies), have influenced the local cuisine of Nantes. Cakes and biscuits were developed to last the long sea journeys — gateau nantais, a mixture of brown cane sugar, flour, eggs and is sometimes laced heavily with rum from the Antilles.
– Featured Restaurant –
Restaurant Chantenay Nantes – A Boire et à Manger
16 Rue de la Marseillaise, 44100 Nantes, France
Something between a canteen and a neo-bistro, this is the type of spot we hope to find in every neighborhood. Karine Bourgeois has imagined a hangout for friends and neighbors, where her smiling welcome gives the place a feeling of joy and warmth. With a good time sure to be had, sit down to discover the chef’s healthy and tasty proposals, all made from fresh products, before toasting with one of the honorable Loire wines on the menu.
How to Make This French-Style Deviled Eggs Recipe
This is a quick and easy recipe to make so gather your equipment and ingredients and let’s make some French-Style Deviled Eggs.
What You Will Need to Make French-Style Deviled Eggs
Equipment Needed
- 1 Large Sauce Pan
- 1 Knife
- 1 Mixing Bowl
Ingredients Needed
- 6 eggs
- ¼ cup mayonnaise
- 1 tsp red wine vinegar
- 1 tsp grainy Dijon mustard
- 1 tsp lemon juice
- 2 tbsp minced shallots or minced red onion
- salt and black pepper to taste
Time needed: 25 minutes.
How to Make French-Style Deviled Eggs
- Boil the Eggs
Place the eggs in a pot with cold water about an inch over the eggs. Bring to a boil. Once water is boiling, cover and remove from heat. Let it sit for 12 Minutes. Then transfer the eggs to a colander and rinse with cold water to stop the cooking process.
- Peel the Eggs
Peel the eggs, and remember it can sometimes be hard and if they don’t peel perfectly that’s OK.
- Cut the Eggs
Using a sharp knife, cut the peeled eggs in half lengthwise. Use a spoon to carefully remove the yolks, and set them aside in a small bowl. Place the egg whites onto a platter, or another kind of serving dish.
- Mix the Filling
Add all ingredients, except the thyme garnish (if using) to the egg yolks. Using a fork, smash and stir all ingredients together until fully incorporated. Lemon juice is optional because it can make the filling a bit more runny than normal.
- Fill the Eggs
For a fancy clean look, use a clear plastic Ziploc bag to pipe the filling into the eggs. Place the filling in the corner of a bag, and cut the edge (about 1/2″) off the bag. Fill each egg. If you don’t want to use a bag, simply spoon in the filling.
- Refrigerate and Serve
Refrigerate until ready to serve.
French-Style Deviled Eggs
Please Rate this Recipe
Equipment
- 1 Knife
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- ½ tsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 2 tbsp shallots minced
- salt to taste
- black pepper to taste
Instructions
- Place the eggs in a pot with cold water about an inch over the eggs. Bring to a boil. Once water is boiling, cover and remove from heat. Let sit for 12 Minutes. Then transfer the eggs to a colander and rinse with cold water to stop the cooking process.6 eggs
- Peel the eggs, and remember it can sometimes be hard and if they don’t peel perfectly that’s OK.
- Using a sharp knife, cut the peeled eggs in half lengthwise. Use a spoon to carefully remove the yolks, and set them aside in a small bowl. Place the egg whites onto a platter, or other kind of serving dish.
- Add all ingredients, except the thyme garnish (if using) to the egg yolks. Using a fork, smash and stir all ingredients together until fully incorporated. Lemon juice is optional, because it can make the filling a bit more runny than normal.¼ cup mayonnaise, ½ tsp red wine vinegar, 1 tsp dijon mustard, 1 tsp lemon juice, 2 tbsp shallots, salt, black pepper
- For a fancy clean look, use a clear plastic Ziploc bag to pipe the filling into the eggs. Place the filling in the corner of a bag, and cut the edge (about 1/2″) off the bag. Fill each egg. If you don’t want to use a bag, simply spoon in the filling.
- Refrigerate until ready to serve.
Nutrition
Recipes That Go Well With French-Style Deviled Eggs
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Restaurant Chantenay Nantes – A Boire et à Manger – By https://www.facebook.com/aboireetamangernantes/
- By Eric Brosselin – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=29150890
- By Jean-Pierre Dalbéra from Paris, France – Cour intérieure du château des ducs de Bretagne (Nantes), Public Domain, https://commons.wikimedia.org/w/index.php?curid=24666561
- By Velvet – Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=10346301
- By Jibi44 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4206312
- By © Guillaume Piolle, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=5167485
