Early June aperitif, when evenings are still a bit cool but you crave lightness. Everyone knows deviled eggs, but this sardine version changes the game without complicating anything.
What strikes first is the contrast: the smooth white of the egg shells, the pale creamy filling dotted with green herbs, and the bright pink onion rings that cut through it all. In the mouth, it’s unctuous, slightly briny, with a hint of acidity that cuts the richness of the mayo. Dill brings that fresh, almost anise-like flavor that evokes a seafood plate. An appetizer that really delivers without trying too hard.
Continue on the next page:
