We love deviled eggs and are always exploring new ways to enjoy them. Here we reinvent a classic by stuffing the eggs with homemade sardine rillettes. These sardine rillettes deviled eggs are simple, flavorful, and perfect whether you’re on a boat or at home with friends and family.
This recipe is part of our sailing-inspired series. When we sail — whether around Cinque Terre, the south of France, or Corsica — we still want fresh, homecooked meals. We look for recipes that are delicious, practical to make on a boat, use ingredients that are easy to source while traveling or to bring aboard, and require minimal equipment. These deviled eggs meet all those criteria and are one of our favorite go-to dishes while sailing.
Sailing offers long stretches of peaceful stillness: calm water, quiet mornings, and the simple pleasure of watching the horizon. Then there are the lively moments around meal preparation — the chatter, the clink of dishes, and the joy of sharing food. Those energetic, noisy moments are part of why we love cooking onboard.
These deviled eggs celebrate the blending of cultures. I’m American and Hugo is French, and cooking together lets us combine traditions and create something new. Deviled eggs are a classic American appetizer; sardine rillettes are a French specialty. Putting them together creates a small, cross-cultural bite that’s uniquely delicious.
We like serving these as an apéritif paired with a glass of rosé, but they also work well as a starter for guests or a light, healthy lunch or dinner if you increase the portion size. They’re quick to make, transport easily, and are a crowd-pleaser wherever you serve them. Enjoy!
Deviled eggs stuffed with sardine rillettes : the perfect sailing starter
- Author: Alix and Hugo
Total Time: 14 mins
Yield: For 2 people 1x
Description
Deviled eggs filled with homemade sardine rillettes for a bright, savory bite.
Ingredients
Scale
- 4 eggs
- 200g sardine rillettes (homemade or store-bought)
Instructions
- Place eggs in a pot and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 9 minutes. Transfer eggs to an ice bath, then peel.
- Cut three eggs in half and remove the yolks. Mash those yolks in a bowl and mix with the sardine rillettes until well combined.
- Reserve the yolk from the fourth egg; set it aside for garnish.
- Fill all egg white halves with the sardine-and-yolk mixture, dividing evenly.
- Grate or crumble the reserved yolk over the filled eggs for a final decorative touch. Serve chilled or at room temperature.
- Prep Time: 5 mins
- Cook Time: 9 mins
- Category: Starter
- Cuisine: American/French