Deviled Eggs

“We have over 100 laying chickens on our farm at Alexander Valley Vineyards, so egg dishes are often part of our meals. Deviled eggs seem to be a favorite for so many people. They can be made ahead and beautified at the last minute if you like.”

Katie Wetzel Murphy, Winery Ambassador & Family Partner

Serves: 24

12 fresh eggs
1/4 cup Best Foods mayonnaise
2 Tbsp good quality white wine or sherry vinegar
2 Tbsp good quality mild olive oil
1/2 tsp Dijon mustard
Salt and pepper to taste
Herbs of your choice (dill, chives, parsley or tarragon), about 3 tsp
Edible flower petals for decoration (optional), such as chive flowers, nasturtium, borage or calendula

Method of Preparation:

Place eggs in a saucepan, cover with cold water, bring to a boil. Turn heat to medium, boil for ten minutes.

Remove eggs from water, and allow to cool until they are easy to handle, about one hour.

Crack and peel eggs. Cut in half lengthwise and remove yolks to a bowl. Not all the eggs will have perfect whites remaining to fill; keep those whites to add to the filling.

Finely chop a handful of herbs.

Put egg yolks, herbs, other ingredients and your few wonky egg whites in your food processor, mix until it is a creamy texture, scraping down the sides a few times.

Add a little more of the oil or vinegar to your taste if the mixture seems too thick.

Use a spoon or fork to fill your egg whites, top with more herbs or flower petals, refrigerate until ready to serve.