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Farm fresh deviled eggs with William Penn Hard Cider Mustard

7/23/2020

1 Comment

 
Picture
​Kathy’s deviled eggs are simple, delicious and a fun one to play around with on the ingredients! In this version we really enjoyed the balance of the tangy Taste Artisanal Market Cider Mustard (made with our own William Penn Hard Cider by the way!) and the background savory notes of the Parmigiano Reggiano. With some help from our lovely ladies in the vineyard hen house, we were able to quickly whip these together and loved snacking on these party staples while sipping on our NEW Chardonnay Reserve ’19. Our Wine Club received a sneak peek earlier this month and we are excited to release this incredible vintage to the public this weekend! This wine has a zippy, saline acidity that complements the creamy yolk centers with notes of under-ripe pineapple, papaya, pink lady apple & honeycomb that simultaneously sing with the tangy mustard & brighten the underlying savory cheese.  This dish proves that wine pairing doesn’t have to be hard or fancy in order to really work!  

“I loved my mom’s deviled eggs as a kid and she was not a cook- nor am I! This simple recipe is for the non-cook who wants people to think she can cook!” -Kathy
 
Ingredients
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tsp white vinegar
  • 2 tbsp Taste Artisanal Cider Mustard
  • 1.5 tbsp freshly grated Parmigiano Reggiano
  • Sea salt, fresh ground black pepper, ground cayenne red pepper, Smoked Spanish paprika
 
Directions
  1. Boil your eggs by placing them in a pan, single layer. Cover the eggs with enough water so that there is  roughly 1.5-2  in. of water above the eggs.  Heat on high until the water begins to boil, then cover the pan with a lid and  turn the heat to low.
  2. Remove from heat after a minute and leave covered for 15 minutes.
  3. Rinse the eggs under cold running water.
  4. Allow your eggs to cool completely then crack and remove the shells.
  5. Slice eggs in half lengthwise and carefully remove the yolks, placing them in a bowl.
  6. Set up your hollowed out boiled egg white on a dish.
  7. Mash the yolks with a fork. Add in mayonnaise, vinegar, mustard then salt & spices to taste. Mix & mash well.
  8. Evenly spoon the mixture into the hollowed out egg whites. Sprinkle with paprika.
  9. Cover and chill until ready to serve.


1 Comment
Michelle link
1/14/2022 02:50:32 am

Great Article! Thank you for sharing this is very informative post, and looking forward to the latest one.

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    Go behind the scenes with the Penns Woods Winery team in Chadds Ford, Pennsylvania. 


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UPCOMING EVENTS
June
Every Weekend: Live Music on the Lawn!
2nd: Wine Club Happy Hour
​8th: Sip Behind the Scenes Happy Hour at Newlin Grist Mill
10th: First Vineyard Tour of the Season!
11th: Clay Keepsakes Workshop
11th: Yoga in the Vineyard
15th: Throwback Thursdays: Live Music & Food Trucks!
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18th: Wine & Whiskey Cocktail Making Class
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Every Weekend: Live Music on the Lawn!
2nd: Red, White & Bleu Charcuterie Board Workshop
4th: 4th of July at the Vineyard
7th: Summer Member Social at Newlin Grist Mill

8th: Vineyard Tour
9th: Yoga in the Vineyard
13th: Wine Education Series: Summer Whites
22nd: Yoga in the Vineyard
23rd: Vineyard Tour
29th: Concord Township Cornhole Competition
30th: Bath Bomb Workshop
​​HOUSE POLICIES
  • No alcohol other than that produced by Penns Woods Winery is permitted by law on Penns Woods property. ALL COOLERS ARE SUBJECT TO RANDOM CHECK.​​​
  • An automatic 18% gratuity will be added to any tabs left open at the end of operating hours.
  • Children are not permitted in our indoor patio space, or under our outdoor pavilion. 
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CONTACT US
124 Beaver Valley Road
​Chadds Ford, PA 19317 

On Rt. 202 just 1/2 mile from the 
DE/ PA State Line 
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  • HOME
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