By Cathy Huyghe
There’s something very retro about deviled eggs that inspires me to suggest pairing them with a classic cocktail like an Old Fashioned or a Tom Collins. Go that route, and you’re in the realm of matching atmosphere with atmosphere even more than food with drink, which is hardly a bad thing. You can also take inspiration from Chef Ana Sortun’s wine lists at Oleana and Sofra restaurants — this is her recipe, after all, and her Mediterranean-inflected list of ingredients — and pair a white wine from her list like Pierre Morey’s Bourgogne Aligote from Burgundy, France ($16). Since this recipe — with its hard-boiled eggs, tuna, and olives — is a spin on the classic French Tuna Niçoise salad, I especially like the idea of a crisp French white.