Drinks advice

Stuffed eggs with Tukker Jonge Jenever

On the platter lie halved hard-boiled eggs, filled with a piping bag full of grated mature cheese, mayonnaise, coarse mustard and chives. Set against that is a young genever with a creamy mouthfeel and a lightly bitter finish, which clears away the fat of the filling.

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Stuffed eggs
Photo: jeffreyw, CC BY 2.0

From the shelf

The bottle

Tukker Jonge Jenever is a young genever of 35% vol in a 100 cl bottle. The description mentions a spicy, versatile genever with freshness, floral notes, fruit and juniper, medium in strength and weight, with a soft entry and a slightly bitter finish. The malt wine share is not fixed and we therefore do not state it. The designation young genever requires at least 35% vol and at least 1.5% alcohol from malt wine, with in practice at most 15% malt wine.

Tukker Jonge Jenever

The combination

Why this works together

A deviled egg is at heart egg yolk, mayonnaise and cheese: three fatty things on top of each other, held together by the mustard. That mustard provides the kick, but it does not take the fat away; that stays behind as a thin layer on the tongue. A genever with a lot of malt wine would add grain sweetness and roundness on top of that and make the bite heavy. This young genever has a lightly bitter finish instead, and that bitterness works on fat the same way the mustard does: it breaks the layer open. The juniper and the floral note go along with the chives, and the cold alcohol carries off the rest. That way a dish of eight deviled eggs stays light in the mouth to the last bite.

At the table

The dish

  • For 4 people
  • Ready in 20 minutes
  • Type drinks snack

What you need

  • 4 free-range eggs
  • 5 g fresh chives
  • 3 tablespoons mayonnaise
  • 1 teaspoon coarse mustard
  • 50 g grated mature cheese
  • a piping bag

How to make it

  1. Boil the eggs hard for 9 minutes. Rinse them under cold running water, peel them and halve them lengthways.
  2. Finely chop the chives.
  3. Scoop the yolks out with a teaspoon and put them in a small bowl. Mix them with the mayonnaise, mustard, grated cheese and three quarters of the chives into a smooth filling. Season with pepper.
  4. Put the filling in a piping bag.
  5. Lay the egg white halves on a platter and pipe the filling into the hollows.
  6. Sprinkle the rest of the chives over it and add pepper.

In the glass

Serving

Pour the Tukker ice-cold from the freezer into a small tulip glass or shot glass, filled to the rim. Because of the cold the slightly bitter finish stays short and sharp, which is exactly what you look for with a fatty filling. At room temperature the bitterness stays in the foreground longer. Put the bottle back in the cooler between rounds.

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18