Food & Wine Pairing

Deviled Eggs

deviled eggs

Yield 6 as an appetizer



  • 6 large eggs
  • 3T mayo
  • 1T champagne vinegar
  • 1T crème fraiche
  • 1t Dijon
  • 2T chives, chopped
  • Sweet Paprika


Fill a medium pot half way with water and bring to a boil. Gently place the eggs in the water and cook for 10 min. Drain the eggs and put in a bowl with ice water immediately after cooking for 10 min. Lightly tap each egg to peel off the shell beginning with the rounded ‘bottom’ of the egg.

Once the eggs are peeled, carefully halve them lengthwise. Press the yolks through a fine strainer and place in a bowl with mayonnaise, vinegar, crème fraiche and mustard. Mix until smooth. Season with salt. Using a pastry bag with a star tip, pipe the filling into the egg white shells. Top with chives and a dusting of sweet paprika and serve cold!

Pairing Recommendations - SB

Pairing Recommendations

2016 Duckhorn Vineyards Napa Valley Sauvignon Blanc
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/ 750ml
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/ Case of 12